Method:

• Begin by finely chopping the two onions, ginger, and garlic. This step is crucial as it lays the foundation for the flavor profile of your Shrimp Saag.
• In a large skillet, heat two tablespoons of neutral oil over medium heat. Add the chopped onions and sauté until they are golden brown and caramelized, about 8-10 minutes.
• Once the onions are ready, stir in the minced garlic and grated ginger. Sauté for an additional 2-3 minutes, allowing the mixture to become fragrant.
• Next, add the ground coriander, fenugreek, garam masala, cumin, sweet paprika, salt, turmeric, ground cardamom, and cayenne pepper. Stir well to coat the onion mixture with the spices, and let it cook for another minute.
• Stir in the tablespoon of tomato paste and two tablespoons of water, mixing until combined. Gradually pour in one cup of broth, stirring to incorporate everything together. Bring this mixture to a gentle simmer.
• Add the thawed chopped spinach to the skillet. Stir until the spinach is fully incorporated into the sauce. Let it cook for about 5 minutes.
• Finally, add the raw peeled shrimp to the skillet. Cook for about 5-7 minutes or until the shrimp are pink and opaque.
• Taste your Shrimp Saag and adjust any seasoning if necessary. Serve it hot, paired with warm naan or over a bed of fluffy rice for a complete meal.