Indian Spinach Cooked with Onions

Adapted from Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey, Barron's, Woodbury, NY, 1983. ISBN 0-8120-2700-0.



If using fresh spinach, cut it crosswise into 1/2 inch wide strips. Otherwise, cook the spinach as instructed on the box, and drain in a colander. Chop the onion finely. Heat the oil over a medium-high flame. When hot, put in the onions. Stir and fry for 3 minutes. Add the green chili, ginger, salt, and sugar. If using frozen spinach, add the cooked spinach now, stir and mix for a few minutes, add the garam masala and serve.

If using fresh spinach, add it now, and cook for three minutes. Then add the water and bring to a simmer. Cover tightly, turn heat to low and cook for 10 minutes. Uncover and boil away some of the extra liquid. Sprinkle garam masala over the top and mix.


If using less spinach (e.g. one 16-oz bag), use the same amount of everything else -- it works fine.
Jim Plank

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