2 3/4 lb (1.2 kg) spinach
2 medium-sized onions
1 tsp finely chopped fresh ginger
1 - 2 small green chilli peppers
5 tbsp ghee (clarified butter)
scant 1 tsp cane sugar
3 1/2 fl oz (100 ml) garam masala
salt
2 medium-sized onions
1 tsp finely chopped fresh ginger
1 - 2 small green chilli peppers
5 tbsp ghee (clarified butter)
scant 1 tsp cane sugar
3 1/2 fl oz (100 ml) garam masala
salt
Serve with:
pilau rice
method
1. Trim the spinach, removing the stalks and central ribs; wash the leaves very thoroughly. Drain in a salad spinner and shred into a chiffonade.
2. Peel the onions and chop very finely; trim the stalks from the chilli pepper, remove the seeds and chop the flesh finely. Fry all these chopped ingredients gently in the ghee for 5 minutes in a large saucepan, then add the spinach, a pinch of salt and the sugar.
3. Cook over a moderate heat, stirring continuously for 2-3 minutes. Pour in the stock, stir briefly, cover and simmer for 5 minutes.
4. Take off the lid and cook while stirring for a few seconds to reduce excess liquid.
5. Draw aside from the heat, sprinkle with the garam masala and serve with pilau rice.
2. Peel the onions and chop very finely; trim the stalks from the chilli pepper, remove the seeds and chop the flesh finely. Fry all these chopped ingredients gently in the ghee for 5 minutes in a large saucepan, then add the spinach, a pinch of salt and the sugar.
3. Cook over a moderate heat, stirring continuously for 2-3 minutes. Pour in the stock, stir briefly, cover and simmer for 5 minutes.
4. Take off the lid and cook while stirring for a few seconds to reduce excess liquid.
5. Draw aside from the heat, sprinkle with the garam masala and serve with pilau rice.
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