Moghlai Spinach
From sola 17 years ago
- 35 minutes to make
- Serves 6
I adore this dish,to me it is as comforting as American mashed potatoes.The fennel blends so well with the onions and spinach.This is a 16th century Moghul recipe from Madhur Jaffery.
Ingredients
- 3 lbs/1.4 Kg fresh spinach shopping list
- 2 X1 inch piece fresh ginger shopping list
- 4 Tbs/60 ml vegetable oil shopping list
- 2 Tbs./50 g- unsalted butter shopping list
- 1/2 tsp. whole fennel seeds shopping list
- 4 whole cardamom pods shopping list
- 3 medium onions,peeled,cut in half lengthwise and then cut crosswise into fine half rings shopping list
- 1 tsp.salt shopping list
- 1/4 tsp. cayenne powder shopping list
- 1/2 tsp./2.5 ml-garam masala shopping list
How to make it
- Wash the spinach well and set aside
- Peel ginger and cut into very fine slices.Stack a few slices together at a time and cut into fine julienne strips.
- Over a medium-high heat,heat oil and butter in a pan large enough (with a cover) to hold all spinach.When oil is hot,put in fennel and cardamom seeds.Stir once and add onions and ginger.Stir and fry until onions turn a rich brown color.Now put in all the spinach,stuffing it into pan,if necessary.Cover,and allow the spinach to wilt completely.Stir every now & then.When spinach has wilted,turn the heat to medium,add salt and cayenne,cover and cook for 25 minutes.
- Remove lid and add the garam masala.Stir and cook the spinach uncovered for 5 minutes,or until there is barely any liquid left in bottom of pan.
- Serve as a side to a meat dish with rice or as part of a vegetarian meal.
People Who Like This Dish 6
- chefmeow Garland, TX
- paper Flagstaff
- quinnegorges Berkeley, CA
- unicorn4 Melbourne, AU
- waterlily Joplin, MO
- eclaires Chicago, IL
- sola Charlotte, NC
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chefmeow
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" It was excellent "