Saag

• 2 bunches of spinach
• half to whole onions
• 2 to 3 tomatoes roma type
• 2 garlic clove
• tbsp butter
• 1 to 2 jalapeno or serrano peppers
• 1/4 cup half and half
• 1/4 coconut milk
• ginger powder
• salt
• tbsp garam masala
• tumeric coriander ground
• cumin
• 3 to 4 tbsp olive or grape or canola oil

1. in sauce pan add butter, oil, diced onions, diced garlic and dices peppers. sautee until translucent. add tomatoes, and all dried spices.( the amount of these spices is at least a tablespoon of each add more based on preference) then add milk or coconut milk. cook/simmer for 20 mins or so.
2. boli water in large pan blanch spinach on water for 3 mins then drain. place all ingredients into blender until smooth. serve with white rice with cunin seeds or with flat bread

spinach, onions, tomatoes, garlic, butter, serrano peppers, coconut milk, ginger powder, salt, garam masala, tumeric coriander ground, cumin, olive

Taken from www.epicurious.com/recipes/member/views/saag-52858741 (may not work)