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.
- 2 pounds spinach, washed and trimmed, or one box of frozen
- 1 large onion, peeled
- 1/2 - 1 fresh, hot green chili, finely chopped
- 2 tablespoons oil
- 1 teaspoon very finely grated, peeled fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup water
- 1/4 teaspoon garam masala (opt., but recommended)
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.
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