New Thanksgiving side dish: unlocked. Saag Burrata made effortless with our Coconut Cashew Korma as the base, topped with a sizzling hot oil and spice tadka using Diaspora Co. Serve it as an appetizer, dip, or side—perfect for the holiday table!
Ingredients
1 pound baby spinach (this recipe is forgiving so if you buy a big box of spinach and it has 11 or 12 oz, no need to buy more)
1 jar Brooklyn Delhi Coconut Cashew Korma (or Cashew Butter Masala works well too!)
salt, to taste
2 tablespoons ghee or high heat oil like sunflower or canola
1 teaspoon Diaspora Co. Cumin Seeds
1 teaspoon Diaspora Co. Mustard Seeds
1 teaspoon Diaspora Co. Coriander Seeds
1 dried red chili pepper, broken in half (1/4 teaspoon red chili powder)
2 fresh burrata balls
Method
In a 5-quart stockpot, heat 1/2 cup of water with a pinch of salt over high heat until tiny bubbles form. Add the spinach and cover with a lid. Lower the heat to medium-low and cook for about a minute. Stir to ensure even cooking, bringing less-cooked leaves to the bottom. Cover again and cook until the spinach is fully wilted and bright green.
Transfer the cooked spinach to a blender. Add a jar of Coconut Cashew Korma and blend until smooth.
Return blended spinach sauce to the pot to heat through.
Transfer the spinach mixture to a serving dish and top with two fresh burrata balls.
In a tadka pan or little pan, heat 2 tablespoons of ghee or oil over high heat. Add 1 teaspoon each of cumin seeds, mustard seeds, and coriander seeds. When the seeds start to sizzle and pop, add a broken dry red chili. Stir for a few seconds until the spices are fragrant, then pour this spiced oil directly over the Saag Burrata.
Serve with rice, naan, and a side of Brooklyn Delhi Mango Chutney, Tomato Achaar, Roasted Garlic Achaar, or Date Tamarind Chutney.
NOTES:
* If you have a little more time to work with and want your spinach to be super duper green, fill the stock pot with water and bring to a boil with salt. Add in the spinach for about 1 minute, until it is wilty but still bright green. Then shock the spinach in a boil of ice water. With a slotted spoon, transfer spinach to blender. Proceed with the recipe above.
** If you want to just use a saute pan instead of a stock pot for cooking the spinach, you can coat the bottom ofthe pan with oil over a medium flame and add in the spinach in stages, mixing until it's all cooked through.
For Serving
Naan, rice (corn tortilla are delish too!)
Brooklyn Delhi Sweet Mango Chutney, Spicy Mango Chutney, Tomato Achaar, Roasted Garlic Achaar, Date Tamarind Chutney
