Kashmiri Spinach
Yield
6 servingsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
vegetable oil
|
|
| ⅛ | teaspoon |
hing
asafetida, ground |
* |
| 2 ½ | pounds |
spinach
washed, chopped |
|
| ½ | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ¼ | teaspoon |
garam masala
see below |
*
|
| Garam masala | |||
| 1 | teaspoon |
cumin seeds
black |
|
| 1 | teaspoon |
cloves, whole
|
|
| 1 | tablespoon |
cardamom seeds
shelled |
|
| ⅓ | each |
nutmeg
whole |
*
|
| 1 | x |
cinnamon sticks
2", broken |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
vegetable oil
|
|
| 0.6 | ml |
hing
asafetida, ground |
* |
| 1.1 | kg |
spinach
washed, chopped |
|
| 2.5 | ml |
turmeric
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 6.3 | ml |
salt
|
|
| 1.3 | ml |
garam masala
see below |
*
|
| Garam masala | |||
| 5 | ml |
cumin seeds
black |
|
| 5 | ml |
cloves, whole
|
|
| 15 | ml |
cardamom seeds
shelled |
|
| 0.3 | each |
nutmeg
whole |
*
|
| 1 | x |
cinnamon sticks
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.
