Snacks for Dinner by Lukas Volger

Author:Lukas Volger
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2022-03-18T00:00:00+00:00

Serves 4 to 6

* * *

10 ounces spinach, fresh or frozen

2 tablespoons ghee or butter

1 teaspoon cumin seeds

½ onion, finely diced

½ teaspoon kosher salt, plus additional to taste

3 cloves garlic, minced

1 tablespoon finely grated ginger

1 or 2 Indian green chiles (or bird’s eye, or serrano), minced

1 teaspoon ground coriander

1 teaspoon garam masala

1 cup water

½ cup fresh ricotta

Cilantro leaves, for garnish

Lemon wedges, for serving

* * *

If using fresh spinach: Add about a ¼ inch of water to a medium skillet and bring it to a simmer. Then pile in the spinach, adding it incrementally as it cooks down, and stirring frequently, until the spinach is cooked down and bright green. Transfer to a colander to cool until safe to handle, then squeeze out excess liquid and finely chop.

If using frozen spinach: Fill a medium saucepan with water and bring to a boil. Add the spinach, and when the water comes back to boil, it should be fully thawed. Strain through a fine-mesh sieve and cool until safe to handle, then squeeze out the excess liquid and finely chop.

Melt the ghee in an oven-safe, medium skillet over medium heat, then add the cumin seeds, stirring until fragrant. Add the onion and the salt, and cook until it begins to caramelize, about 6 to 10 minutes.

Mince the garlic, ginger, and green chili (seeding the chili if desired) together on your cutting board with a pinch of salt, until it resembles a coarse paste. Add to the onions once they’ve begun to caramelize.

Stir in the spinach until well combined, followed by the coriander and garam masala, then add the water. Bring to a simmer, then partially cover the skillet and continue cooking for about 10 minutes over low heat, until the mixture has darkened a shade and the liquid has reduced. Transfer to a blender, or a tall container that fits a handheld immersion blender, and puree. Return it to the skillet to rewarm. Either dollop the ricotta over the spinach and serve directly out of the skillet, or transfer it to a serving bowl and garnish with the cheese, cilantro, and lemon wedges. Serve hot or warm.

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