Spices don't have to be Spicy!

May 24, 2016

 This meal was not only delicious, but easy to prepare. Over the past 6-8 months I have been exploring new spices and loving the result. By no means do I like spicy food, I'm more of a mild kinda gal. After following some recipes to the T, I have discovered which spices I can add a little extra and which I avoid or significantly reduce (like garam masala!). I adapted A Calculated Whisk's Saag Paneer recipe to make this saag mild, lactose free, and fodmap friendly. This saag can be eaten with or without the grain, or as a side dish to a meat. I hope your tastebuds fall in love with it! 

 

Mild Saag (makes ~3 servings):

 

Two giant (I mean giant, heaping, full) handfuls of fresh spinach, chopped

Butter/ghee/oil for sautéing

1 inch piece of ginger, grated or super finely chopped

1/2 teaspoon garam masala (more if desired)

2 teaspoons turmeric

salt to taste

1 six ounce can tomato paste

1 1/2 cups water

1 eight-ounce cup lactose free vanilla yogurt (or plain yogurt, or coconut milk, or heavy cream)

 

Heat up a large skillet to medium with your choice of fat (butter, oil). Add your enormously large amount of spinach and stir until half wilted. Add in the ginger, garam masala, turmeric, and salt and continue stirring until mixed. Thoroughly mix water, tomato paste, and yogurt (or milk choice) in separate bowl until smooth, then add to skillet. Mixy, mixy, mixy until everything is combined. Add more liquid if too thick. Serve as a side to meat or atop grain of choice. 

 

*This particular dish was made fodmap friendly, and therefore onions and garlic may be added if not following the fodmaps. 

 

 

 

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