Whole leaf spinach from the tin holds its shape in a way puree never does, which is what this dish needs. It is a side for dal and rice, a base for paneer, or the thing you eat with two chapatis when there is nothing else in.
Ingredients
- 1 tin TRS spinach leaf (765g), drained
- 2 tbsp Amul pure ghee
- 8 cloves garlic, 6 sliced thinly and 2 crushed
- 1 small onion, finely chopped
- 1 dried red chilli, broken
- Half tsp cumin seeds
- Half tsp turmeric and a pinch of asafoetida (hing)
- Salt and a squeeze of lemon
Method
- Melt 1 tbsp of the ghee in a wide pan over medium heat. Fry the sliced garlic slowly until golden and crisp, about 3 minutes. Lift out onto kitchen paper and keep for the top.
- Add the remaining ghee, then the cumin seeds, dried chilli and asafoetida. When the cumin crackles, add the onion and crushed garlic and cook for 5 minutes until soft.
- Stir in the turmeric, then add the drained spinach. Cook for 5 to 6 minutes, turning it over rather than stirring hard, until any excess liquid has gone and the leaves are coated.
- Season with salt and lemon. Tip into a warm bowl and scatter the crisp garlic over the top with a last teaspoon of ghee.
Cook's notes
Add cubes of paneer at step 3 and you have palak paneer. For a dal, stir the finished spinach into a pan of cooked toor dal and simmer for five minutes.