Kashmiri Spinach

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55 minutes Prep: 20 minutes Cook: 35 minutes

145 calories per serving view nutrition facts

Ingredients

5	tablespoons	vegetable oil
1/8	teaspoon	hing	asafetida, ground
2 1/2	pounds	spinach	washed, chopped
1/2	teaspoon	turmeric	ground
1/2	teaspoon	cayenne pepper
1 1/4	teaspoons	salt
1/4	teaspoon	garam masala	see below

Garam masala
1	teaspoon	cumin seeds	black
1	teaspoon	cloves, whole
1	tablespoon	cardamom seeds	shelled
1/3	each	nutmeg	whole
1	x	cinnamon stick	2", broken

Directions

Grind the spices very fine in a coffee grinder or spice grinder.

Heat the oil in a very large pan over a high flame.

Put in the asafetida and then all the spinach.

Stir the spinach around. Add the turmeric, cayenne pepper, salt, and baking soda.

Continue to cook and stir until the spinach has wilted.

Add 2 cups of water. Cook, uncovered, over a medium-high flame for about 25 minutes or until just a little liquid is left.

Stir a few times during this period. Turn the heat to low and mash the spinach with the back of a spoon.

Continue to cook, uncovered, for another 10 minutes.

Sprinkle the garam masala over the top and mix.

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