5 from 2 reviews (The palak part of this recipe is based on my palak/saag paneer recipe.) 1 Tbsp unsalted butter 1 Tbsp extra-virgin olive oil 12 oz/340 g homemade or store-bought gnocchi For the Saag 1/2 lb/230 g fresh or frozen baby spinach 1/4 cup/60 ml + 1 Tbsp water 1 shallot or small white or yellow onion 2 garlic cloves 1 tsp grated ginger 1 tsp kasoori methi 2 Tbsp plain unsweetened Greek yogurt 1 tsp ghee, melted unsalted butter, or vegetable oil 1 tsp homemade or store-bought garam masala 1/4 tsp ground cayenne fine sea salt For the Tadka 2 Tbsp ghee or unsalted butter One 2 in/5 cm cinnamon stick 1 tsp whole cumin 1 tsp ground coriander 3 to 4 Tbsp crumbled feta, for garnish For the Saag For the Tadka (I used frozen, chopped spinach which worked just fine and meant I had all the ingredients in my freezer or in pantry.)
Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
