This is a recipe for spinach that i return to often. Its from Das Sreedharans ” Fresh Flavours of India” (1999). Das has a small chain of restaurants in London . The first opened in Stoke Newington Church Street in the nineties and is called Rasa. This restaurant is solely vegatarian and has a fairly extensive range of dishes from Southern India. For those who prefer meat and fish there is another branch of the chain almost opposite called Rasa Travancore. Both are recommended if you are visiting the area.
Serve this dish as a side dish, or with a naan bread.
- 1 green chilli deseeded and chopped
- 1" fresh ginger peeled and chopped
- 2 tbsps vegetable oil
- 2 plump cloves garlic peeled and sliced thinly
- 1 medium onion, finely chopped
- 1/2 tsp hot chilli powder
- 1/2 tsp ground turmeric
- 2 tomatoes roughly chopped
- 1 small red bell pepper seeded and chopped
- 400 g fresh spinach tough stalks removed
- sea salt
- Finely grind the ginger and fresh chile together in a pestle and mortat until you have a paste ( add a spoonful of water if needed), Set aside.
- Heat the oil in a large frying pan over a medium heat. Add the sliced garlic and cook for 30 seconds, then add the onion and stir and cook until slighly golden at the edges.
- Add the turmeric, chilli powder and sea salt then stir and cook for another minute. Add the tomatoes and cook for 5 minutes, stirring, until they break down completely.
- Stir in the green chile and ginger paste, then add the red pepper. Cover and cook for 5 minutes, stirring often.
- Add the spinach and cook, uncovered, for 5-8 minutes until wilted. Remove from the heat and serve hot.
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