3 Reviews

I made it and followed all the directions almost exactly. Only I used half butter, half oil. I also fried the onions until browned it took about 20 minutes, but the flavor was so worth the extra cooking time. I had no idea what sweet curry powder was so I put in about 1/8 tsp each of cardamom, cinnamon, cloves, garam masala, and nutmeg. I used full fat yogurt. And finally I used a 1lb package of thawed frozen spinach that I squeezed the water out of. It was delicious. It was more spinachy and less dippy but was totally delicious and plan on making it again and again.

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Chef Whirlwind September 12, 2009

We had it as a side dish with chicken kebabs and rice because I made it with a bit less yogurt. Chopped the spinach and made about 1/4 recipe to serve the 2 of us (I just estimated the conversions - a dash of this, a dash of that). Really just barely wilted the spinach - took it off heat after about a minute. Great spice mix, intense fresh flavor, and the hotsauce gives it some bite. Oh, and I added a little pinch of fresh minced mint with the spices.

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dilyha July 20, 2009

this didnt turn out very well for me. i may have cooked it too long but it was watery and a little bitter tasting. it was ok after i drained a lot of the water off, hopefully it will work out better for the rest of you.

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sprue January 15, 2006
Spinach Borani