Spinach Bhartha

Curry Bible, p. 197

1 1/3 pounds fresh spinach (or use 1 pound frozen spinach)

2 tablespoons ghee or butter

2 cloves garlic, crushed with 1 teaspoon salt

1/2 –inch piece fresh ginger, grated

1 teaspoon ground mild red chili

½ teaspoon grated nutmeg

2-3 tablespoons heavy cream (or whipping cream)

Crushed garlic: one of the happiest smells in the world. 

Trim stalks from fresh spinach, if using, and rinse the leaves well. Shake out water, but do not dry. Place fresh or frozen spinach in a saucepan and cover tightly. 

Yeah... frozen spinach is much easier. Just sayin'.

Cook over medium heat for about 4 minutes, until wilted (frozen spinach may take a few minutes longer), then put into a colander to drain.

In the same saucepan heat the ghee or butter and sauté the garlic and ginger over medium heat. Add the chili and nutmeg, return the spinach and cook, stirring, for about 1 minute. 

Both of my parents would be making Popeye jokes if they were watching me cook this. Way to obnoxiously own a vegetable, you nearly century-old cartoon character.

Add the heavy cream (or whipping cream) and simmer gently for 2 minutes. Check and adjust seasoning before serving.

A wonderful combination of spices with a strong base of spinach-y flavor.  Win.

Serves 4.



My Rating: 3/5 "A great pairing with something spicy - it's a nice dialogue of flavor. By itself, though, it's very in-your-face about its spinach-ness."