Moghali spinach
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh spinach |
| 1 | each | 2\" piece ginger |
| 4 | tablespoons | Vegetable oil |
| ½ | teaspoon | Whole fennel seeds |
| 4 | eaches | Whole cardamom pods |
| 3 | mediums | Onions, cut into fine rings |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Garam masala |
Directions
Wash spinach well & set aside. Peel ginger & cut it into very fine slices & then julienne.
Over a medium-high heat, heat oil in a skillet large enough to hold all the spinach. When hot, add fennel seeds & cardamom pods. Stir once & add onions & ginger. Stir & fry until the onions turn a rich, brown colour. Put in all the spinach, cover & aloow to wilt, stirring every now & then. When wilted, reduce heat to medium, add salt & cayenne & cook, covered, for 25 minutes.
Remove lid, add garam masala, stir & cook, uncovered, for another 5 minutes. There should be hardly any liquid left in the skillet.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95