In addition to using fresh, washed raw spinach, I prefer making this yummy dish with roasted baby red or fingerling potatoes.
1 pound of washed and chopped spinach leaves
2 cups of diced potatoes
¾ teaspoon of turmeric
¼ teaspoon of paprika
5 cloves of fresh garlic, finely chopped
1 small red onion
¾ teaspoon of fresh sea salt or kosher salt
2 tablespoons of unsweetened soy milk
1 teaspoon of fresh masala spice mix
¼ cup water
½ teaspoon olive oil
1st step--Boil chopped spinach in ¼ cup water for two minutes until the leaves soften and darken. Lower heat and allow to simmer for 6 minutes, then drain and puree in a food processor.
2nd step--Boil the potatoes for 10-12 minutes until soft. Drain, add olive oil and some salt in a bowl, then place on a non-stick pan and bake at 350 degrees for an additional 10 minutes.
3rd step--Peel and chop garlic and onion finely by hand or in food processor. Cook in an open pan with an 1.8 cups of water and add all spices.
4th step--Combine all remaining ingredients and cook on low-medium heat for a few minutes until just right!