No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spinach Sauteed With Indian Spices

Spinach releases a lot of water when sauteed, so dry the leaves well to keep water from accumulating.

  • Servings: 4
Spinach Sauteed With Indian Spices

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, December/January 1996/1997


  • 3 tablespoons unsalted butter
  • 4 large shallots, peeled and thinly sliced lengthwise
  • 2 large cloves garlic, peeled and thinly sliced
  • 4 teaspoons julienned ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 pounds fresh spinach, stems removed
  • 2 teaspoons whole yellow mustard seeds
  • Salt and freshly ground pepper, to taste


  1. In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.

  2. Stir in ginger, cumin, and turmeric, and cook for 30 seconds. Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.

Reviews (1)

  • Lisa Wood 20 Mar, 2013

    YUMMMMMM! I just made this tonight and it's actually very yummy!

Related Topics