Moghali spinach

6 servings

Ingredients

Quantity Ingredient
3 pounds Fresh spinach
1 each 2\" piece ginger
4 tablespoons Vegetable oil
½ teaspoon Whole fennel seeds
4 eaches Whole cardamom pods
3 mediums Onions, cut into fine rings
1 teaspoon Salt
¼ teaspoon Cayenne
½ teaspoon Garam masala

Directions

Wash spinach well & set aside. Peel ginger & cut it into very fine slices & then julienne.

Over a medium-high heat, heat oil in a skillet large enough to hold all the spinach. When hot, add fennel seeds & cardamom pods. Stir once & add onions & ginger. Stir & fry until the onions turn a rich, brown colour. Put in all the spinach, cover & aloow to wilt, stirring every now & then. When wilted, reduce heat to medium, add salt & cayenne & cook, covered, for 25 minutes.

Remove lid, add garam masala, stir & cook, uncovered, for another 5 minutes. There should be hardly any liquid left in the skillet.

Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95

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