Indian Saag

• 1 Onion (sm-med)
• 1 piece Ginger (fresh) 1 inch
• 2 bags Baby Spinach
• 8 Cardamom Seed pods
• 1 garlic clove
• 1 green chile (small)
• 1 teaspoon garam masala
• 1 tablespoon Coriander (ground)
• 1 teaspoon Cumin (ground)
• 2 tablespoon Ghee (Clarified butter)

1. Saute onion mixture in Ghee (clarified butter). Add more butter if needed. 10-15 minutes until caramelized coffee colored. Do not burn.
2. While onion caramelize, Chop Spinach coarsely
3. Add spinach to pan when onions are caramelized. Cover with lid to speed up sweating the spinach down.
4. When the spinach has begun to reduce, add spices and cardamom seeds. Make sure to keep track of the count of the seeds so you can find them later. Stir to combine well.
5. Over medium-low heat cook the spinach until soft and well "stewed" or to your preference. The longer the cooking time, the stronger the cardamom flavor and softer the spinach.
6. If you are adding paneer or feta, toss cheese with 1 tsp of Tumeric and some oil, and add to pan for final 3-5 minutes of cooking. Do not add sooner or cheese will melt.
7. Salt to taste, typically 1 tsp or so.
8. Recipe scales up, essentially 1 bag of spinach per person.
9. Finely mince onion, ginger, garlic and green chile

onion, ginger, spinach, pods, garlic, green chile, garam masala, coriander, cumin, butter

Taken from www.epicurious.com/recipes/member/views/indian-saag-58ce91362b08f339451c9bc2 (may not work)