Kashmiri Spinach
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Saved in 4 recipe boxes and 2 cookbooks
Saved in 4 recipe boxes and 2 cookbooks
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Metric measurements
* 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.
First published: 1996-01-27 last updated: 2012-03-31
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