1 kg (2.2 lb) Spinach (palak), fresh or frozen, washed, roughly chopped
250 g (9 oz) Tomatoes, chopped
4 tbsp (60 ml) 2 fl oz Vegetable oil
8 Dry red chillies (sookhi lal mircti), cut in half
1 tsp (2 g) Cumin (jeera) seeds
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) powder
Salt to taste
2 tsp (6 g) Ginger (adrak), julienned
250 g (9 oz) Tomatoes, chopped
4 tbsp (60 ml) 2 fl oz Vegetable oil
8 Dry red chillies (sookhi lal mircti), cut in half
1 tsp (2 g) Cumin (jeera) seeds
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) powder
Salt to taste
2 tsp (6 g) Ginger (adrak), julienned
method
1. Heat the oil in a wok (kadhai); reduce heat and add dry red chillies, cumin seeds, onions, garlic, red chilli powder, turmeric powder, and asafoetida. Stir-fry for 2 - 3 minutes.
2. Add the tomatoes and cook for 2 minutes. Add the spinach and stir-fry. Sprinkle salt and cook covered on low heat for 6-7 minutes.
3. Serve hot garnished with ginger.
2. Add the tomatoes and cook for 2 minutes. Add the spinach and stir-fry. Sprinkle salt and cook covered on low heat for 6-7 minutes.
3. Serve hot garnished with ginger.
serving amount
serves: 4
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