Wash spinach well in several changes of water and remove tough stalks.
- 1 or 2 bunches spinach, (ab. 1 lb. after removing stalks)
- 2 Tabl. oil/margarine
- 2 Tabl. oil
- 2 lg. onions, finely sliced
- 2 cloves garlic, finely chopped
- 1 teas. finely grated fresh ginger
- 1 teas. cummin seeda
- 1/2 teas. black cummin seeds, opt.
- 1/2 teas. ground cummin
- 1/2 teas. ground coriander
- 1/2 teas. ground tumeric
- 1 teas. chilli powder, opt.
- 1 teas. salt, or to taste
Heat oil/margarine and oil in a large saucepan and fry the onion
until goldem, then add garlic and ginger and fry, stirring, for
a further minute or two. Add seeds, ground spices and salt and mix
well, then turn in the spinach with only the water that remains
on the leaves after washing.
Toss in the spicy mixture, then turn heat very low and cook incovered,
stirring frequently, until spinach is cooked. It may be necessary
to add a little more water to prevent spinach sticking to pan. Serve
with rice, chapatis or other Indian breads.
Yield: 4- 6 servings