Palak bhaji

Palak bhaji

Spicy fried spinach

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons ghee
2 tablespoons oil
2 large onions, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
1 teaspoon cumin seeds
1/2 teaspoon black cumin seeds, (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon chilli powder, (optional)
1 teaspoon salt, or to taste
500g english spinach, stalks trimmed and rinsed well

Method

  1. Heat the ghee and oil in a large saucepan over low heat. Add the onion and cook until golden, then add the garlic and ginger and stir-fry for 1–2 minutes. Add the cumin seeds, black cumin seeds, if using, the ground cumin, coriander, turmeric, chilli powder, if using, and salt and mix well.
  2. Add the spinach to the pan with only the water that remains on the leaves after washing. Toss to coat in the spicy mixture, then reduce the heat to low and cook, stirring frequently, until the spinach is tender — it may be necessary to add a little more water to prevent the spinach sticking to the pan. Serve with rice, chapatis or other Indian breads.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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