rants & recipes


Posted by trktos on 7-September-2008

This is a rich and flavorful palak. It was good with tofu and pasta.


  • 1 large onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 tsp ginger paste (or 2 tsp chopped ginger)
  • 6-8 sun-dried tomatoes, diced and reconstituted in about 1/4 – 1/2 cup warm water (reserve water)
  • 1 tbsp curry powder (or garam masala) – I used Frontier Curry powder.
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • fresh baby spinach, I used 2.5 quart bowl full
  • approx 3 tbsp cashew butter
  • generous pinch or two ground fenugreek (optional)
  • salt to taste


  1. Sauté onions in some olive oil. After a few minutes, add garlic and ginger paste. Continue to cook for a minute or two.
  2. Add spices, cooking a little longer. (Hopefully, the heat with slightly toast the spices.)
  3. Wilt the spinach in the microwave for 1 to 2 minutes.
  4. Combine onion/spices with spinach, tomatoes and cashew butter.
  5. Blend to desired consistency with an immersion blender or in a food processor – add as much of the “tomato water” as needed.


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