| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables |
6 |
Servings |
INGREDIENTS
| 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) |
| 1 |
ts |
Black cumin seeds |
| 1 |
ts |
Cloves, whole |
| 1 |
tb |
Cardamom seeds, shelled |
| 1/3 |
|
Nutmeg, whole |
|
|
Cinnamon stick, 2", broken |
INSTRUCTIONS
GARAM MASALA
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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