5 tablespoon oil
1/8 teaspoon asafetida (hing), ground
2 1/2 lb spinach, washed, chopped
1/2 teaspoon turmeric, ground
1/2 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon garam masala (see below)
1 teaspoon black cumin seeds
1 teaspoon cloves, whole
1 tablespoon cardamom seeds, shelled
1/3 nutmeg, whole
1 cinnamon stick, 2, broken
Directions: How to Cook Kashmiri Spinach
Grind the spices very fine in a coffee grinder or spice grinder.
Heat the oil in a very large pan over a high flame. Put in the asafetida and then all the spinach. Stir the spinach around. Add the turmeric, cayenne pepper, salt, and baking soda. Continue to cook and stir until the spinach has wilted. Add 2 cups of water. Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left. Stir a few times during this period. Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook, uncovered, for another 10 minutes. Sprinkle the garam masala over the top and mix.
Recent comments and reviews for this recipe:
| Cassidy Smith writes:|
I love this recipe. Especially because I can make my favorite Indian dish now.
Posted on 23 Apr 2010, 07:11 ET
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