Kashmiri Spinach Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Oil,
1/8 tsp: Asafetida, (hing), ground
2 1/2 lbs: Spinach, washed, chopped
1/2 tsp: Turmeric, ground
1/2 tsp: Cayenne pepper,
1 1/4 tsp: Salt,
1/4 tsp: Garam masala, see below
GARAM MASALA
1 tsp: Black cumin seeds,
1 tsp: Cloves, whole
1 tbsp: Cardamom seeds, shelled
1/3: Nutmeg, whole
Cinnamon stick, 2", broken
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp