Buttered Spinach Indian Style Recipe
Ingredients
| Spinach | 2 3/4 Pound | |
| Onions | 2 Medium | |
| Ginger | 1 | |
| Small green chili peppers - 1-2 | ||
| Ghee | 1/3 Cup (16 tbs) | |
| Sugar cane | 1 Teaspoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Garam masala | 1/2 Teaspoon | |
| Salt | 1 To taste | |
| Serve with: pulao rice | ||
Directions
GETTING READY
1 Trim the spinach, using only the leaves for this dish.
2 Wash thoroughly.
3 Drain in a salad spinner.
4 Shred finely.
5 Peel the onions and ginger.
6 Chop very finely.
7 Trim the stalks from the chili peppers, remove the seeds and chop the flesh finely.
MAKING
8 In a pan, heat the ghee.
9 Add in the chopped ingredients and cook gently for 5 minutes.
10 Add the spinach, a pinch of salt, and the sugar.
11 Cook, uncovered, over moderate heat, stirring continuously for 2-3 minutes.
12 Pour in the stock and stir briefly.
13 Cover and simmer for 5 minutes.
14 Take off the lid and cook while stirring for a few seconds to reduce excess liquid.
15 Remove from the heat and sprinkle with the garam masala.
SERVING
16 Serve at once.
1 Trim the spinach, using only the leaves for this dish.
2 Wash thoroughly.
3 Drain in a salad spinner.
4 Shred finely.
5 Peel the onions and ginger.
6 Chop very finely.
7 Trim the stalks from the chili peppers, remove the seeds and chop the flesh finely.
MAKING
8 In a pan, heat the ghee.
9 Add in the chopped ingredients and cook gently for 5 minutes.
10 Add the spinach, a pinch of salt, and the sugar.
11 Cook, uncovered, over moderate heat, stirring continuously for 2-3 minutes.
12 Pour in the stock and stir briefly.
13 Cover and simmer for 5 minutes.
14 Take off the lid and cook while stirring for a few seconds to reduce excess liquid.
15 Remove from the heat and sprinkle with the garam masala.
SERVING
16 Serve at once.
Chef
