Kashmiri Spinach (4-6)

A Kashmiri recipe for spinach from  ” A Taste of India” by Madhur Jaffrey (1985). This goes well with plain rice and a mild meat curry.

Kashmiri Spinach (4-6)
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Kashmiri Spinach (4-6)
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  1. Heat the oil in a very large pan over a high heat. Put in the asefetida and then the spinach. Stir together.
  2. Add the turmeric, cayenne, salt and bicarbonate of soda. Cook and stir until the spinach has wilted.
  3. Add 2 cups of water and cook uncovered, stirring occasionally, over a medium high flame for about 25 minutes or until just a little liquid remains.
  4. Reduce heat to low and mash the spinach with the back of a spoon.Continue to cook uncovered for a further 10 minutes. then sprinkle garam masala over the top and mix.
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