Saag

This, in my opinion, is one of the most delicious Indian dishes out there.  Here is my Dad's recipe... You're welcome!

Ingredients 

• 10-14 bunches of spinach washed in a plugged sink and chopped
•  5 red onions diced
• 1 handful of ginger (after you measure the ginger in your hand, you can mince it)
• 1 smaller handful of garlic (once you measure the garlic you can mince it)
• 2 Tbsp salt
• 1 heeped tsp haldee
• ¾-1 tsp chili powder
• 2 heeped tsp garam masala
• 1 28-oz can tomatoes (sauce, diced or crushed) 

Cook diced onions on medium-high heat in a huge pot with ¾-1 cup of olive oil, until the become translucent and slightly brown.  Make sure to stir the onions periodically to avoid burning them or having them stick to the bottom of the pot.

Throw in garlic and ginger.  When garlic starts to look like onions (starts to become translucent and onions have shrunk), add about 2 tbsp of salt, one heeped tea spoon of haldee (turmeric), ¾-1 tsp chili powder, and two heeped teaspoons of garam masala.  Add one can of tomato sauce or finely diced/crushed tomatoes and stir.  Mix together and let cook for another 5 minutes stirring occasionally.

Then add the chopped spinach in bunches while stirring the concoction.  Turn burner down to medium and let cook, stirring every 5+ minutes.  The water from the spinach will leech out.  Cook until spinach starts to break down for about 45 minutes to an hour.  Then, puree the whole batch will an electric hand mixer or a blender.

Optional – Mix in one pint heavy cream or for vegan option ¼ cup earth balance. And cook uncovered on very low.

*Keep pot covered at all times when not stirring