Kashmiri spinach

Yield: 6 servings

Measure Ingredient
5 tablespoons Oil
⅛ teaspoon Asafetida (hing), ground
2½ pounds Spinach, washed, chopped
½ teaspoon Turmeric, ground
1 teaspoon Black cumin seeds
1 teaspoon Cloves, whole
1 tablespoon Cardamom seeds, shelled
½ teaspoon Cayenne pepper
1¼ teaspoon Salt
¼ teaspoon Garam masala (see below)
⅓ \N Nutmeg, whole
\N \N Cinnamon stick, 2\", broken


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.

Similar recipes