Saag

Instructions:

1. Dice 15 grams of yellow onion.
2. Put 1 teaspoon of coriander seeds and 1 teaspoon of cumin seeds in a mortar and pestle and grind for at least 30 seconds until you don’t see full seeds left. (If you don’t have a mortar and pestle you can use ground coriander and ground cumin instead of seeds).  
3. In a large pan, put 35 grams of olive oil, the onions, the ground coriander seeds, the ground cumin seeds, ¼ teaspoon of garam masala powder, ¼ teaspoon of turmeric powder, and ½ teaspoon of ground black pepper. Turn it to medium heat for about 3 minutes, stirring regularly to keep it from burning. 
4. Add 175 grams of spinach. Cover the pan with a pot lid, but leave a crack for steam to escape, and stir occasionally for at least 10 minutes until the spinach has fully wilted. If your pan is small, wilt for at least 15 minutes.
5. Blend everything together along with 55 grams of heavy cream until smooth. Mix or blend in about 1 teaspoon of salt.

Blurb:

When looking for keto dishes to make, I thought of saag because this Indian dish is thick and creamy, something that often (but not always) indicates fattiness, which is essential for keto recipes. My first draft was stringy because I didn’t cook the spinach for long enough and didn’t blend it well, but once I got it down it became a delicious recipe even for people not on a diet. I shared the dish with my family at Thanksgiving and I got so many compliments. Thanksgiving might seem like a strange occasion for saag, but after my dad tried it a few weeks earlier, he insisted I make some for everyone.