Kashmiri Spinach (4-6)

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

Kashmiri Spinach (4-6)
Print Recipe
Kashmiri Spinach (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  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.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *