- 20 ounces frozen chopped spinach
- 1 medium onion
- 2 cloves of garlic, peeled and coarsely chopped
- 1-inch piece of ginger
- 3 Tablespoons vegetable oil
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 Tablespoons tomato puree
- 1 teaspoon garam masala (see submitted recipe)
- 2 Tablespoons light cream
Directions
- Defrost spinach.
- Put onion, garlic, and ginger in a blender with a little water and blend to a paste.
- Heat oil in a pan, add cumin, and let this turn golden-brown over medium heat.
- Add turmeric and the spinach.
- Stir for 5 minutes and add the coriander and tomato puree.
- Let the spinach cook for about 20 minutes on medium heat.
- Add the garam masala and the light cream to finish this dish.
- Serves 4-6.
- Excellent served in an Indian meal with rice, a meat or legume dish, and Nan or roti bread.
