Another yummy vegetarian dish perfect for meatless Monday or any day by Nikela Volunteer Colleen George.
This traditional Indian dish is surprisingly delicious compared to how easy it is to make. Don’t worry- it may seem like a lot of spinach, but it ‘shrinks’ to become just the right amount. All the spices give the dish an exotic flavor. The amount of each spice can be altered based on your preferred taste, there is no fixed ratio. For example, I am not such a fan of spicy food, so I don’t add in as much chili. When served with warm naan bread, you could truly be eating in India.
- 1 package (500g) fresh spinach, washed and chopped
- ½ onion (sliced finely)
- 1tsp garlic paste
- 1tsp ginger paste
- 1 large (or two small) tomatoes, chopped
- 1 large potato, chopped (medium sized pieces)
- Salt to taste
- 1tsp coriander powder
- 1tsp cumin powder
- ½ tsp turmeric
- 1tsp chili powder
- 1tsp garam masala powder
- ¾ cup cooking oil
- Heat oil and cook onions on medium heat until browned and soft
- Add ginger and garlic and fry for a bit
- Add tomatoes, salt and spices and cook for a few minutes
- Cook the onions and tomatoes until dissolved
- Add the potatoes and steam until cooked (about 5 min)
- Add the spinach and mix well with the spices
- The dish is ready when the spinach is soft and dark and all the water from the spinach is dry.
Contributed by Nikela Volunteer Colleen George