I made this for my family visiting from Utah. Although we had been busy almost every day sight seeing, my sister asked if I could make dinner, at least just once. Of course I said yes! I asked what they wanted and they immediately replied with indian saag and masala. But because i’ve already made this dish recently I wanted to make it a little differently. So I made it into a classic mexican dish: Enchiladas!
I made the traditional saag aloo but added some wonderful hungarian feta cheese which made it even better. To the masala sauce I added coconut milk and dark chocolate for an extra kick. Final result….fantastic!!
If you don’t like spinach you could make chicken tikka masala enchiladas! Or shredded beef could work as well. If you want to keep them vegetarian you could also make lentil enchiladas. The possibilities are endless, people!
- Spinach & potato Filling (see below)
- Indian Masala sauce (see below).
- Flour or corn tortillas
- Mozzarella cheese
- Top with greek yogurt (with grated garlic and a pinch of salt)
- Serve with side salad (I used romaine lettuce, cherry tomatoes, sliced cucumbers, red onion, feta. Dressing: mix balsamic vinegar, olive oil, and a bit of cream.
- 1 yellow onion
- 4-5 cloves garlic
- 1 tbsp grated ginger
- salt + pepper
- 1 tbsp cumin
- 3 tbsp curry
- 1 tsp mustard seeds (optional)
- Red chilies (whole or chopped, seeded or not)
Directions: Saute onion until tender. Add garlic and ginger. Add spices. Divide in half and place other half in other pan.
Step 2: Spinach filling
- About 3-4 potatoes, chopped in small pieces
- 2 packages frozen spinach, defrosted and fully drained from any moisture
- About 1 can coconut milk
- 1/2 lime juice
- 1/3 c Feta cheese
Directions: (1) cut potatoes and place in pan with hot oil. Add salt and pepper. Brown potatoes and set aside. (2) to 1/2 of onion mixture add spinach.(3) Slowly add coconut milk and reduce. (4) Add lime juice and potatoes. (5) Remove from heat and add feta cheese.
Step 3: Masala Sauce
- 1 can tomato sauce
- 3 tbsp tomato paste
- 1/3 c. coconut milk
- 1/4 c. heavy cream or plain yogurt
- 1/2 lime juice
- Adjust taste with salt, and more curry
- Adjust heat with more red chilies or red pepper flakes
- Optional: 1 tbsp chocolate baking powder or dark block chocolate or mexican mole
Directions: (1) to 2nd half of onion mixture add tomato sauce and paste. (2) Slowly add coconut milk and simmer on low for about 7 minutes. (3) Add cream/yogurt and lime. (4) Taste and adjust with salt and cumin. (5) Add chocolate (optional).
Step 4: Assembling Enchiladas
- Add a bottom coat of masala sauce to baking dish.
- Place spinach filling on tortilla and roll.
- Fill baking sheet with a single layer of enchiladas
- Top with masala sauce and mozzarella cheese
- Heat in 350 degrees oven for about 10 minutes, until cheese melts
- Garnish with cilantro