Spinach

 1. In a pan with oil, bring 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, and *some* coriander seeds to a crackle. 

2. Once crackling, add one medium sized chopped yellow onion, 0.5 tsp crushed red pepper, 4-5 cloves of minced garlic, 10 curry leaves, and 0.5 tsp of salt. 

3. Once the onions are well fried, add 3 diced roma tomatoes. 

4. Once the roma tomatoes are halfway cooked, add 0.5 tsp of ground coriander and 0.25 tsp of ground cumin. Stir. 

5. Add one bag of baby spinach. Add 0.5 tsp of salt, and stir. Cook on low heat until the spinach is well cooked and all water has come out of the leaves. 


Pooja's Version

1. Heat oil and butter in pan with half tsp mustard seeds, coriander seeds, and cumin seeds each, and a bunch of dried curry leaves

2. After some crackles add 2 small onions and 1 big spoon of garlic ginger paste

3. Add a lot of salt and let onions soften

4. Add spinach. Keep adding spinach until you don't feel like adding it anymore 

5. Add some turmeric powder, chili powder, cumin powder, coriander powder once it is all wilted

6. Keep cooking for a bit until it becomes dark green

7. Maybe add some more salt

Comments

  1. Reddypuram RecipesOctober 7, 2021 at 4:14 PM

    In place of tomato, use half lime juice, one tbsp if chinthapandu paste, one tsp of brown sugar, 1/4 cup of yogurt and 2 tbsp of butter for texture and richness — slightly more like “saag paneer”

    ReplyDelete

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