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Kashmiri spinach

Yield: 6 Servings

5 tb Oil      1/8 ts Asafetida (hing) ground
2 1/2 lb Spinach washed chopped      1/2 ts Turmeric ground
1/2 ts Cayenne pepper      1 1/4 ts Salt
1/4 ts Garam masala (see below) MMMMM------------------------GARAM MASALA-----------------------------      1 ts Black cumin seeds
1 ts Cloves whole      1 tb Cardamom seeds shelled
1/3 Nutmeg whole Cinnamon stick      2"

broken 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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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More