Yield: 4 servings
|2 tablespoons||Vegetable oil|
|1 teaspoon||Mustard seeds|
|¼ teaspoon||Cumin seeds|
|½ teaspoon||Garam masala|
|1 medium||Onion(s), thinly sliced|
|1 tablespoon||Ginger, finely chopped|
|3 larges||Garlic clove(s) thinly sliced|
|1 medium||(to 2) jalape¤o chiles halved lengthwise thinly sliced crosswise|
|1 pounds||Spinach tough stems trimmed|
|4 mediums||Tomatoes, peeled coarsely chopped|
|Salt and pepper to taste|
|¼ cup||Cilantro leaves|
|Lemon wedges for serving|
1. Heat the vegetable oil in a large saucepan. Stir in the mustard and cumin seeds and cook over moderately high heat, stirring, for 1 minute. Add the turmeric and the garam masala and cook for 1 minute more. Add the onion and ginger and cook, stirring, until the onion is softened, about 3 minutes. Stir in the garlic and jalape¤o and continue cooking until fragrant, about 2 minutes more.
2. Add the spinach to the pan in large handfuls, stirring until wilted before adding another handful. Cook, stirring, until the exuded liquid has evaporated, about 2 minutes. Stir in the butter until melted, then add the tomatoes. Lower the heat to moderate and simmer, stirring occasionally, until thickened, about 10 minutes. Season with salt and pepper to taste.
3. Keep warm. Serve alongside Green Pea Cakes garnished with cilantro and lemon wedges.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95