Moghali Spinach Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Fresh spinach,
3 medium: Onions, cut into fine rings
1 each: 2" piece ginger,
1 tsp: Salt,
4 tbsp: Vegetable oil,
1/4 tsp: Cayenne,
1/2 tsp: Whole fennel seeds,
1/2 tsp: Garam masala,
4 each: Whole cardamom pods,
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
Source from luhu.jp
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
Source from luhu.jp