This is a quick stir-fry, and could be served with most Indian meals.
Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds spinach
3 tablespoons olive or canola oil
1 teaspoon whole cumin seeds
2 cloves garlic, cut into long slivers
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Preparation
Step 1
Wash the spinach well and chop coarsely. Leave to drain in a colander.
Step 2
Pour the oil into a wok or a large pan and set over medium-high heat. When hot, put in the cumin. When it sizzles, add the garlic. Stir until the garlic slivers turn golden. Add the spinach, stir, and cover the pan. When the spinach has wilted completely, remove the cover and add the salt and cayenne. Stir and cook on high heat, uncovered, until most of the liquid has boiled away.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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