Recipe by Daydream
For spinach lovers, this makes a delicious side dish to an Indian meal, or can be served with rice or Indian breads.
Top Review by Kitty Z
I eat a lot of spinach, so it's always nice to have a change from creamed or garlic-lemon-juiced. This spice blend is really nice. I skipped the ghee as it isn't available here and I didn't feel like making any, but this still came out very well. No problems with it sticking to the pan either. Thanks!
- 1 lb fresh spinach, weighed after removing tough stalks
- 2 tablespoons ghee
- 2 tablespoons peanut oil
- 2 onions, sliced thinly
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon black cumin seeds (optional)
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground chili powder
- 1 teaspoon salt
Directions See How It's Made
- Wash spinach well, in several changes of water, to remove grit.
- Heat the ghee and peanut oil in a large skillet or wok.
- Stir-fry the sliced onion until golden brown.
- Add the garlic and ginger; and stir-fry for a further minute or two.
- Mix in the cumin seeds, ground spices and salt.
- Finally, add the spinach.
- Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
- Add more water as necessary to prevent the spinach from sticking to the pan.
- Serve hot with rice or Indian breads.