When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
Ingredients:
2 Tbsp Vegetable Oil
1 Tbsp Butter
1 Onion, chopped
3-4 cloves Garlic minced
2 inch piece Ginger Root, minced or grated.
1 tsp Cumin Seeds
1 lb Baby Spinach
3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook.
1 tsp Turmeric
1/2-1 tsp Red Chili Powder or Cayenne
1 tsp ground Coriander
1 tsp Garam Masala
1 tsp Fenugreek Leaves
Pinch of Cinnamon
Preparation:
In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.
Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.
The Louisville Chef 