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As long as I can remember, I’ve been crazy about Indian food, and saag especially is one of my favourite dishes. The Indian restaurant where we often used to go is still my favourite, and when I’m back in the Netherlands they always know exactly what I want to order. I love to make Indian food, because unfortunately we haven’t found a great Indian restaurant on Ibiza yet.

Recipe for 4 people

Ingredients

  • 3 tbs of butter or ghee (Indian clarified butter)
  • 2 white onions, chopped
  • 3 cloves of garlic, finely chopped
  • 2 tsp cumin
  • 3 tbs fresh ginger, peeled and finely chopped
  • 2 tsp coriander powder
  • 2 tsp chili powder
  • ¼ tsp turmeric
  • 3 tbs tomato puree
  • 800 g chopped frozen spinach, thawed
  • 500 ml cream
  • 2 tsp garam masala
  • 500 g drained chickpeas from a jar
  • salt and freshly ground black pepper to taste
  • 250 g jasmine rice
  • 2 handfuls of fresh cilantro, sliced finely

Preparation

1. Heat the butter or ghee in a pan and then add the onion. Stir a few minutes, then add the garlic and cumin. Stir until the onions start to become translucent.

2. Add the ginger and stir thoroughly for five minutes.

3. Add the thawed spinach and stir this through the onion and spices. Then add the chickpeas, pour the cream in and stir the garam masala throughout. Use salt and pepper to taste.

4. Bring everything to a boil and let it simmer for 5 minutes in a covered pot.

5. Garnish with some fresh coriander and serve with rice.

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