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Ingredients :
500 g spinach, stalks removed
2
tablespoons ghee
2
tablespoons cooking oil
2
large onions, sliced finely
2
cloves garlic, chopped finely
1
teaspoon fresh ginger, grated finely
1
teaspoon cumin seeds
1/2 teaspoon black cumin seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
Salt to taste
Method :
Wash the spinach well and remove the tough
stalks. Heat the ghee and oil in a wok. Fry the onion until soft and
golden. Add garlic and ginger, fry stirring for another minute. Add the
seeds, ground spices and salt to taste. Mix well. Then add in
the spinach with only the water that remains on the leaves after
washing. Toss in the
spicy mixture, then turn heat very low and cook uncovered, stirring
frequently until the spinach is cooked. It may be
necessary to add a little more water to prevent spinach sticking to the
pan. Serve with
steamed white rice, chapatis or other Indian breads.
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