New This Month

Spinach Sauteed With Indian Spices


This side dish has all the flavors of traditional Indian cooking.

  • Servings: 4

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, December/January 1996


  • 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.

Cook's Notes

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

Reviews Add a comment

  • Lisa Wood
    20 MAR, 2013
    YUMMMMMM! I just made this tonight and it's actually very yummy!