If you want to learn how to cook curry’s Madhur Jaffrey’s Indian Cookery is the only cookbook you actually need. Whilst I used to use this book quite a lot a few years ago I’ve tended to use curry pastes a lot the last few years as they are just so easy. This recipe is my favourite way to eat spinach and would work well as a side dish for plain grilled meat as well as with a curry. I used a tsp from a jar of minced ginger for this dish which reduced preparation time. We never used to add extra water when we cooked this in the past and having added water this time I won’t be next time.
According to Madhur Jaffrey quantities below serve 4, I halved the quantities and it served 4 as a side dish.
- 1kg/2 lb spinach, washed and trimmed
- 1 large onion, peeled
- 4 tbsp ghee/vegetable oil or butter
- 1/2 – 1 fresh, hot green chili, finely chopped
- 1 tsp very finely grated, peeled fresh ginger
- about 1 tsp salt
- 1/2 tsp sugar
- 125ml/1/2 cup water (optional)
- 1/4 tsp garam masala
- If large spinach leaves cut crosswise into 1/2 inch wide strips, if small leaves you can use whole.
- Chop the onion finely.
- Heat the ghee in a large saucepan over over a medium-high flame. When hot, put in the onions. Stir fry for 3 minutes.
- Now put in the chopped spinach, green chili, ginger, salt and sugar. Stir and cook the spinach for 5 minutes (I needed to add in three lots to get it all in the pa).
- Add water and bring to a simmer. Cover tightly, turn heat to low and cook for about 5 – 10 extra minutes.
- Uncover and boil away some of the extra liquid. Sprinkle garam masala over the top and mix.