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Indian-Spiced Spinach with Tomatoes and Dill

Indian-Spiced Spinach with Tomatoes and Dill

By Courtney HillAugust 6, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes

This hearty vegetable dish was inspired by India's dakhini saag—spinach cooked with onions, tomato and dill. Our version is rich with butter, cumin seeds and turmeric. Use as much cayenne as suits your taste for spicy heat. The slightly saucy greens work well as a side for seafood or chicken. Or serve with basmati rice or naan as a flavorful vegetarian main.

Tip

Don't use baby spinach. It's too delicate in both flavor and texture. Use mature bunch spinach with large, deep green leaves and crisp stems.

Ingredients
  • 4

    tablespoons (½ stick) salted butter

  • 1 ½

    teaspoons cumin seeds

  • 1

    medium yellow onion, thinly sliced

  • Kosher salt

  • 1

    teaspoon ground turmeric

  • ¼

    to ½ teaspoon cayenne pepper

  • 1 ½

    pounds bunch spinach, trimmed of bottom 1½ inches, cut crosswise into 1-inch sections, washed and dried well

  • 1

    cup grape or cherry tomatoes, halved

  • ½

    cup lightly packed fresh dill

Step 1

In a large Dutch oven over medium, melt the butter. Add the cumin and toast, stirring constantly, until fragrant and sizzling, 15 to 30 seconds. Add the onion and 3/4 teaspoons salt. Cook, stirring occasionally, until the onion is light golden brown, 5 to 8 minutes.

Step 2

Stir in the turmeric and cayenne, then cook until fragrant, about 30 seconds.

Add the spinach and tomatoes and combine with tongs, turning to coat with the butter. Cover and cook until the spinach stems are tender, about 4 minutes, stirring once about halfway through.

Remove from the heat. Stir in the dill, then taste and season with salt.

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