Garlic and onions get sauteed in the sesame flavored oil, seasoning the spinach with a delightful combination of flavors.
A light break from the rich, luxurious recipes I had been posting recently. Here is a simple, comfort food from home. Often times memories of home flood in. I miss the the big meals, served a step after the other so each dish is entirely relished, body and soul nourished at the end of it all. I had written about the complete course of a Bengali meal before; any kind of green leafy vegetables holds a very important place in our diet and are served in various ways. This is one of the easy recipes.
Back home, this is not cooked exactly this way. I have made some changes, for here the spinach unlike at home is not always served with rice. I have added some sesame seeds and often times cook with sesame oil for some extra flavor. Adapting to needs and catering to urges – that is how new recipes are born. Overall, this is a very healthy and flavorful dish.
Spinach with Fried Garlic and Caramelized Onions
- 1 bunch fresh spinach or 1lb frozen spinach or 1lb baby spinach
- 4-5 large cloves of garlic, peeled and chopped
- 1 small onion, sliced thin
- 1 whole red dry chili
- 1/2 teaspoon white sesame seeds
- 1.5 teaspoons oil (use sesame oil for some added flavor – I have used the 100% pure Asian Sesame Oil)
- fresh lemon
- some roasted peanuts, crushed would be a nice way to garnish ( I have not used it here)
Wash the spinach well. (take care to see there you wash off the dirt if you are using fresh spinach); drain and tear the spinach roughly.
Add sesame seeds and oil in a pan and let the oil heat up (this flavors up the oil); add the red dry chili and the chopped garlic. Fry till the red chili darkens and the garlic turns light golden. Add the sliced onions and saute at low to medium heat till the onions are light brown/lightly caramelized. The garlic with turn darker while the onions are getting brown, and that is okay.
Add the spinach and the salt and stir till everything combines. Cover and cook at low heat till the spinach is cooked and all the water is absorbed.
Sprinkle fresh lemon juice.
Serve with rice or flat bread./ Serve as a side.
This dish is on the way to NCR-Onions etc, hosted by Jacqueline of Tinned Tomatoes.