Prep 10 mins
Cook 20 mins
A wonderful main dish that can be easily served with rice, bread or naan. It is my own invention by combining two of my mom's recipe's. Spice level can be adjusted to suit your own personal taste, the recipe without changes is about medium spicry. Please don't be intimated by all the ingredients or steps, it's quite delicious!
- 3 tablespoons oil
- 1 (15 ounce) canchopped spinach (drained)
- 3 -5 lbs ground chicken or 3 -5 lbs beef, thawed and rinsed
- 1 medium onion, chopped
- 1 tomatoes, chopped
- 1 large potato, roughly chopped
- 2 garlic cloves, chopped or 1 tablespoon garlic paste
- ginger, chopped (optional) or 1 tablespoon ginger paste (optional)
- 1 jalapeno, chopped (optional)
- 3 tablespoons dried fenugreek leaves (not the seeds, NOT optional!)
- 1⁄2 teaspoon cumin
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder (optional)
- 1 teaspoon chili powder
- 2 tablespoons tomato paste (optional)
- salt, to taste
- pepper, to taste
- 1 cup water
- Heat up the oil in a pot.
- On medium high heat fry the onions till they release their water and begin to shrivel.
- Then add the ginger, garlic, jalapeno, fenugreek, cumin, cumin powder, coriander powder, turmeric powder and chili powder. Slowly add about 1/4 cup of the water since the spices will pop and try to stick to the bottom. Cook and stir for approx 2-3 minutes.
- Then add the chopped tomato, stir and cook till it softens. (Tomato is added last because if you add it before it will kill the flavor of ginger/garlic in my experience).
- Add your choice of ground meat and potatoes with 1/4 cup more of the water, stir really well, cover and cook on medium for 15 minutes (add more water if you need to so it doesn't stick to the bottom).
- Add the spinach, tomato paste, salt and pepper to taste. Stir well again till it coats the entire mixture.
- Add the remaining water, cover and cook for another 5 minutes till the spinach releases any water and wilts down to a dark green.
- When done, turn up the heat to high and dry out any water in the pot. (This step is not necessary, my family prefers it a little saucy, my husband prefers it dry, just depends on how you want it.).
- Serve hot.
Made for Spring 2010 PAC. This dish was tasty and easy to prepare. I wish the chef had said how she serves it, because I couldn't figure it out. It ends up being a mixture kinda the texture of scrambled eggs with a lot of stuff in it. It seemed odd to just plop it on a plate.