A new way with spinach from Sybil Kapoor’s ” Modern British Food”.
A Moorish way with spinach from the second Moro cookbook ” Casa Moro”.
An easy to prepare recipe from the excellent ” Tender Vol 1″ which should be served with rice or grains to soak up the delicious sauce.
I love spinach and could eat it everyday so for other fans here is another recipe from “Madhur Jaffrey’s Indian Cookery”. This can be served as a side dish alongside meat or as part of a vegetarian thali.
A Spanish way with spinach.
This dish is known in India as Saag Paneer. Its one of my favourite ways with spinach.
This is a recipe for spinach that i return to often. Its from Das Sreedharans ” Fresh Flavours of India” (1999). Das has a small chain of restaurants in London . The first opened in Stoke Newington Church Street in the nineties and is called Rasa. This restaurant is solely vegatarian and has a fairly extensive range of dishes from Southern India. For those who prefer meat and fish there is another branch of the chain almost opposite called Rasa Travancore. Both are recommended if you are visiting the area.
Serve this dish as a side dish, or with a naan bread.
Another favourite way with spinach.
Another recipe from ” The Taste of India” originating from Delhi.
A Kashmiri recipe for spinach from ” A Taste of India” by Madhur Jaffrey (1985). This goes well with plain rice and a mild meat curry.
On a bit of a roll with spinach recipes at the moment. It is one of my favourite vegetables and very good for you . You could use chard as an alternative, but the stems will need to be cooked for longer than the leaves. Serve as part of a meal alongside other Indian dishes.
In Vietnam this would usually be cooked using swamp morning glory rather than spinach. The recipe is from ” A Taste of the Far East” by Madhur Jaffrey 1993.
A recipe from Mysore in  ” A Taste of India” by Madhur Jaffrey (1985)
This spinach recipe is from ” Indian Food made Easy” by Anjum Anand 2007.
This recipe for spinach salad is another one from ” The Greens Cook Book” by Edward Brown and Deborah Madison. For a variation you can replace half the spinach with thinly sliced red cabbage.
