1 kg (2.2 lb) Spinach (palak), roughly chopped
4 tbsp (60 ml) 2 fl oz Vegetable oil
8 Dry red chillies (sookhi lal mirch), cut in half
1/2 cup (60 g) 2 oz Onions, sliced or chopped
4 tbsp (50 g) 1 3/4 oz Garlic (lasan), peeled, cut lengthwise
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
a pinch Asafoetida (hing)
Salt to taste
4 tbsp (60 ml) 2 fl oz Vegetable oil
8 Dry red chillies (sookhi lal mirch), cut in half
1/2 cup (60 g) 2 oz Onions, sliced or chopped
4 tbsp (50 g) 1 3/4 oz Garlic (lasan), peeled, cut lengthwise
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
a pinch Asafoetida (hing)
Salt to taste
method
1. Heat the oil in a wok (kadhai) till it starts smoking. Reduce heat, add dry red chillies, onions, garlic, red chilli powder, turmeric powder, and asafoetida; stir-fry for 2 - 3 minutes.
2. Immediately add the spinach and stir-fry.
3. Add salt, cover and cook on very low heat for 6-7 minutes.
4. Serve hot.
2. Immediately add the spinach and stir-fry.
3. Add salt, cover and cook on very low heat for 6-7 minutes.
4. Serve hot.
serving amount
serves: 4 - 5
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