Saag (Spinach)

Ingredients:
Baby Spinach - 1 packet or 24 ounces
Oil - 1 tablespoon
Cumin - 3/4 teaspoon (optional)
Roasted Coriander Powder - 2 teaspoons
Garlic Ginger Paste - 2 tablespoons
Shaan Fish Biryani Mix - 1 teaspoon
Campbell's Low Sodium Tomato Juice - 250 mL
Salt - 1.5 teaspoons
Key Limes - 1 or 2
Sugar - 1-2 teaspoon

*A splatter screen is recommended for this recipe, as it gets very messy. Be prepared to clean up afterwards, although of course the result is worth the mess! *

1. To wilt the spinach, steam in a pot with water so that the bottom of the pot does not burn.
2. Blend the spinach with water in a mixie until it reaches a thick, souplike consistency.

3. Add the oil to a wok and heat.

4. Once oil is hot, add the cumin, roasted coriander powder, garlic ginger paste, and shaan fish biryani mix and stir well. Then, add the tomato juice and salt. Stir everything together well.
5. Cook the spices in the wok (should be at a steady boil over med-high heat). It will be splattering, so be careful.

6. Add all of the spinach mix and some extra water if desired, then mix and cover with a splatter screen.
7. Let cook over med-high heat for 10 minutes.

8. Then, garnish with lime juice.
9. Add the sugar and stir well, to give the spinach a creamy flavor without using any dairy.
10. Let cool slightly, then enjoy over rice or with roti/naan/bread.