Serves 4 / Without the typical cream and cheese, this palak version is much lower in fat and calories.
¾ cup raw or roasted cashews 1 yellow onion, roughly chopped 1 tablespoon Garlic-Ginger Paste (page 41) ¼ cup water 2 tablespoons unrefined cane sugar ¾ teaspoon salt 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon garam masala Pinch of crushed red pepper flakes 1 tablespoon vegetable oil 2 heads spinach, washed and roughly chopped (some stems OK)
Soak cashews in water to cover for 30 minutes. Drain thoroughly.
Combine cashews and next 10 ingredients (onion through oil) in a food processor. Blend at least 3 minutes, until puréed. Remove to a bowl. Without rinsing processor, add spinach in batches and purée.
Heat a large skillet over medium-low heat. Pour cashew sauce into pan and cook, stirring frequently, for 3 minutes, until onion has mellowed. Add puréed spinach and cook, stirring frequently, for another 5-7 minutes, until soft and bright green in color. Salt to taste and serve warm.
Buy whole spices and grind small amounts with a spice grinder as needed. Whole spices retain their fragrant oils longer. Once ground, they immediately start to lose intensity.
Dry-toast whole or ground spices for 30 seconds before using. This step can significantly increase a dish's flavors.
Add a touch of sugar to balance the spices. Without it, too much of the strong, pungent flavors may take over.
