Spinach With Ginger, Fennel, And Black Cumin

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
3 tablespoons	45ml	Unsalted butter
1/2 teaspoon	2.5ml	Fennel seeds
1 teaspoon	5ml	Black cumin seeds
2 teaspoons	10ml	Onions * (medium)
1		Fresh ginger - (1 inch), peeled and cut into thin strips
3 lbs	1362g / 48oz	Fresh spinach - washed and trimmed
1		Fresh long hot green chile or - cut
		Into rings
1/3		Jalapeno
1 teaspoon	5ml	Salt or - to taste
1/8 teaspoon	0.6ml	Cayenne pepper

Recipe Instructions

* Peel, cut in half lengthwise and cut crosswise into thin half-rings.

1. Heat the oil and butter in a large saute pan set over medium-high heat. When hot, add the fennel and black cumin seeds. Stir, and add the onions and ginger. Stir-fry until the onions turn a rich brown color, 5 to 7 minutes.

2. Add the spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When the spinach has wilted, reduce the heat to medium. Add the chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.

3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

Serves 4 to 6

Adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds" by Madhur Jaffrey.

Source:
Madhur Jaffrey

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.