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Moghlai Spinach

Written by Yorky

Ingredients 1.4 kg Fresh spinach Ginger, 50 mm x 25 mm, grated 4 tblsp Vegetable oil 4 tblsp Butter, unsalted 1/2 tsp Fennel seeds 4 Cardamom pods 275 gm Onions, cut into fine half rings 1 tsp Salt 1/2 tsp Chili powder 1/2 tsp Garam masala Method Wash the spinach well and drain. Heat the oil and butter over a medium-high flame and when hot, add the fennel seeds and cardamom pods. Stir once and add the onions and ginger. Stir fry until the onions are a rich brown colour. Add the spinach, cover and allow the spinach to wilt completely, stirring occasionally. Turn the heat to medium, add the salt and chili powder, cover and continue to cook for a further 25 minutes. Remove the lid, stir in the garam masala, and cook, uncovered, for a further 5 minutes until there is hardly any liquid left.

 

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