Another recipe from ” The Taste of India” originating from Delhi.
Ingredients
- 3 lb fresh spinach washed well and drained
- 2 " piece fresh ginger peeled and cut into julienne strips
- 4 tbsps vegetable oil
- 2 oz butter
- 1/2 tsp fennel seeds
- 4 whole cardamon pods
- 3 onions cut into fine 1/2 " rings
- 1 tsp sea salt
- 1/4 tsp red chilli powder
- 1/2 tsp garam masala
Servings:
Instructions
- Heat the oil and butter in a large pan over a medium high flame. When hot add the fennel seeds and cardamon pods. Stir once, then add the onions and ginger.
- Stir and fry until the onions turn a rich brown colour then add the spinach. Cover and allow to wilt completely. Stir every now and then.
- When wilted, turn the heat to medium and add the salt and chilli powder. Cover and cook for 25 minutes.
- Remove the lid and add the garam masala. Cook and stir, uncovered, for about 5 minutes or until most of the liquid has evaporated.
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