Palak Sengdana nu Shaak (Spinach with Peanuts)

We had a bit of leftover potato curry and some mixed lentil pancake batter left over for dinner tonight, but I felt it was a bit lacking in the vegetable department. (I know potatoes are vegetables, but they belong with grains and other starches nutritionally.) Looking for something quick and easy that we had all the ingredients for already, I came across this shaak. Perfect! Plus, I love the combo of peanuts and leafy greens.

I ended up using a mix of frozen chopped spinach and frozen chopped kale for this. I'm sure fresh would be best, but being able to toss a bunch of pre-chopped frozen greens in the pot keeps things extra simple.

Palak Sengdana nu Shaak

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 2 tsp. cumin seeds, 1 tsp. whole, 1 tsp. ground
• 2 tsp. coriander seeds, ground
• 1/2 c. unsalted dry-roasted peanuts
• 1 tsp. sugar
• 1/2 tsp. coarse sea salt
• 1/2 tsp. cayenne powder
• 1/4 tsp. asafetida powder
• 1/4 tsp. turmeric powder
• 1 c. water
• 450g frozen chopped spinach
• 2 Tbsp. ginger paste

Directions

1. Heat oil over medium-high heat.
2. Add whole cumin seeds and sizzle for 15-20 seconds.
3. Add ground cumin, coriander, peanuts, sugar, sea salt, cayenne, asafetida, and turmeric and sizzle for 5-10 seconds.
4. Add water, spinach, and ginger paste.
5. Cook, uncovered, stirring occasionally, for 10-15 minutes.