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.
Ingredients
- 5 tbsps vegetable oil
- 1/8 tsp ground asafetida
- 2 1/2 lbs fresh spinach washed and chopped
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/4 tsp garam masala
Servings:
Instructions
- Heat the oil in a very large pan over a high heat. Put in the asefetida and then the spinach. Stir together.
- Add the turmeric, cayenne, salt and bicarbonate of soda. Cook and stir until the spinach has wilted.
- 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.
- 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