Afghani Inspired Spinach Dish
Delight your taste buds with this flavorful Afghani-Inspired Spinach Dish, a wholesome and aromatic recipe that infuses tender spinach with the rich essence of cumin, coriander, and turmeric. This recipe combines hearty greens and creamy Greek yogurt to create a smooth and satisfying texture, while a splash of red chili powder adds an optional spicy kick. Quick and easy to prepare in just 40 minutes, this dish is perfect as a nutritious vegetarian main course or a side dish. Garnished with fresh cilantro for a bright finish, it pairs beautifully with warm naan, flatbread, or fluffy basmati rice, making it a versatile addition to your weekly menu.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 3 tablespoons olive oil
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons (optional, for heat) red chili powder
- 150 grams plain Greek yogurt
- 100 ml water
- 0.75 teaspoons (or to taste) salt
- 2 tablespoons (finely chopped) fresh cilantro
Instructions
Wash the fresh spinach thoroughly, then roughly chop it and set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until golden and soft.
Stir in the minced garlic and sauté for an additional minute, being careful not to burn it.
Add the ground coriander, ground turmeric, and red chili powder (if using), then stir well to combine with the sautéed onions and garlic.
Gradually add the chopped spinach to the skillet in batches, stirring each addition until wilted. Continue until all the spinach is in the skillet.
Pour in the water, cover the skillet, and let the mixture simmer for 8-10 minutes, stirring occasionally, until the spinach is tender and fully cooked.
In a small bowl, whisk the plain Greek yogurt until smooth. Reduce the heat to low and slowly stir the yogurt into the spinach mixture to avoid curdling.
Season with salt to taste and let the spinach cook for another 2-3 minutes, stirring gently.
Turn off the heat and sprinkle the dish with freshly chopped cilantro.
Serve warm with naan, flatbread, or basmati rice for a complete meal.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
