Indian Spinach And Cauliflower- Palak Gobi Sabzi
My hubby always says "Ugly food is good food".
While I may not always agree with that, and I DO aspire to have my food look great, sometimes you just have to get over yourself on that.
Indian food is one of those cuisines that tastes SO great but often is in the UGLY category.
This one is no exception. I got to tell you, you put this pureed spinach sauce on anything and it doesn't look so good. Including your teeth, your table or your napkins.
But, wow, the spinach sauce has zip and flavor galore! It would be great on potatoes, garbanzo beans or rice.
I have no idea if Palak Gobi Sabzi is right, I Googled it and it came up as the Indian name for cauliflower and spinach. Might not be right for the pureed spinach sauce... so if you know, please let me know!
1 big pack of spinach, fresh or frozen
2 garlic cloves, roughly chopped
1 inch fresh ginger, roughly chopped
1 lg onion, chopped
1 -2 green chilies (like jalapenos), chopped with seeds
4 tablespoons ghee or 4 tablespoons butter
1 teaspoon garam masala (Indian mixed spice)
1 teaspoon turmeric or curry powder
1 teaspoon ground cumin
1/4 cup fresh cilantro, minced
1 large cauliflower, broken into flowerettes
Over medium high heat, saute the garlic, ginger, onions and green chili together in the butter until the onion started to brown. Add the spices Stir for about a minute until the aroma starts to bring out the flavor.
Then add the spinach and cook till it wilts. Puree in a blender or food processor, making a paste out of the onion, spinach mixture. Add salt to taste. Make sure the spinach puree is quite flavorful as the cauliflower is very mild.
Steam your cauliflower (to the doneness you like) and toss with the sauce.
Serve at once.
I served it Indian Grilled "Yellow" Chicken.