The aromatic qualities of this exceptional recipe make it an ideal side dish for other Indian dishes. A gem created by Madhur Jaffrey.

Kashmiri Spinach
 
Author:
Recipe type: Vegetables
Serves: 4
Ingredients
  • 5 Tablespoons mustard oil
  • 1/8 teaspoon asafetida
  • 2 1/2 pounds spinach, washed and chopped
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Garam Masala
Instructions
  1. Heat oil in a very large pot over high heat. Let oil smoke a few minutes so that it loses its pungency.
  2. Put in the asafetida and all the spinach. Stir, add turmeric, cayeene, salt and soda.
  3. Cook and stir until the spinach wilts. Add 2 Cups water and cook uncovered over medium-high heat for 25 minutes. Stir occasionally. Reduce heat to low and mash spinach with back of a spoon.
  4. Cook, uncovered, for another 10 minutes. Sprinkle [url href="https://www.epicurus.com/Glossary/garam-masala-7/47163">Garam Masala[/url] over top and serve.
Notes
From: Madhur Jaffrey, "A Taste of India"

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