 Serving size
6
Ingredients
1.4 kg fresh spinach
fresh ginger, about 5cm x 2.5 cm x 2.5 cm
4 tbs vegetable oil
4 tbs unsalted butter
1/2 tsp whole fennel seeds (indian: sonf)
4 whole cardamom pods (indian: elaichi)
275g, 3 mdium-sized onions, peeled, cut in half lengthwise and then cut into fine half-rings
1 tsp salt
1/4 tsp red chilli powder
1/2 tsp garam masala
Method
Wash the spinach well and set it aside.
Peel the ginger and cut it into very fine slices. Stack a few slices together at a time and cut into fine julienne strips.
Over a medium-high flame, heat the oil and butter in a pan large enough to hold all the spinach. When the fat is hot, put in the fennel seeds and cardamom pods.
Stir once and add the onions and ginger. Stir and fry until the onions turn a rich, brown colour.
Now put in all the spinach, stuffing it into the pan, if necessary. Cover, and allow the spinach to wilt completely. Stir every now and then.
When the spinach has wilted, turn the heat to medium, add the salt and chilli powder, cover and cook for 25 minutes.
Remove the lid and add the garam masala.
Stir and cook the spinach, uncovered, for another five minutes or until there is hardly any liquid left at the bottom of the pan.
Source
"A Taste of India" by Madhur Jaffrey.
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