ninasnosh

I made this spinach dish a couple of weeks to accompany one of my potato dishes. It’s easy, delicious and very healthy. I also love eating this spicy spinach in a sandwich –  beats ham or cheese any day.

Ingredients

For the vaghar:

• 1 tbsp oil
• pinch of fenugreek seeds

The rest:

• 350 – 400g fresh baby spinach *
• 1 onion finely sliced
• 1/2 tsp of fresh masala
• 1 heaped tsp of ground coriander and cumin
• 1/4 tsp of turmeric
• 1/4 tsp salt

Method

1. Heat the oil and add the fenugreek seeds to toast for 30 seconds or so
2. Add the finely sliced onions to the oil, cover pan with a lid and cook on a low heat for 3 to 4 minutes – onions should be soft but not brown
3. Next add all the spices and spinach, cover the pan with a lid to allow spinach to wilt
4. After a minute or so remove the lid and stir the spinach and spices
5. Add 2-3 tsp of water, stir
6. Now on a low heat cook the spinach , simmering with the lid on for around 15 minutes – stirring regularly
7. Add more water if you need to but you shouldn’t need much as the spinach itself will release water
8. Taste the dish whilst it is cooking to ensure you are happy with the seasoning and spices

Of course spinach does not take 15 minutes to cook but simmering it will allow the flavours to infuse gently leaving you with really tasty dish.

Serve with another indian dish, eat with roti.

spices

spinach

onions

* you can use larger spinach leaves but should cut off the stalks and chop up

This entry was posted on July 30, 2012 at 3:09 pm and is filed under Lunch, Recipes, Vegetarian with tags chilli, coriander, cumin, cumin seeds, curry, easy, essentials, fenugreek, food, ground cumin, hungry, indian, lastminute, masala, recipes, spices, spicy, vegetarian, yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.