Serves 4 - 6
Prep time 10 mins
Cooking time 35 mins
Gluten Free, Dairy Free, Nut Free, Sugar Free, Vegetarian, Vegan
6 garlic cloves
Fresh ginger (a piece about an inch in size)
Green chillies (2 or 3)
Salt (heaped teaspoon)
Garam masala (heaped teaspoon)
Turmeric powder (level teaspoon)
Ground cumin (level teaspoon)
Ground coriander (heaped teaspoon)
Fresh spinach (approx 500g, try and get a few bunches of the big leaves from the local shop, but pre-packed bags are also ok)
Fenugreek (teaspoon of dried leaves)
Lemon juice (half lemon)
1. Heat the oil in a pan and add the finely chopped onion.
2. Once the onions have softened but before they brown, add the blended or crushed ginger, garlic and chillies.
3. Allow the flavours to infuse for a few minutes before adding the salt, garam masala, turmeric, cumin and ground coriander.
4. Reduce the heat so the spices don’t burn and give the ‘tarkha’ as it’s called, a good stir.
5. Add the washed, roughly chopped spinach, reducing down on a high heat until most of the water has boiled away.
6. Add 1 pint of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
7. Squeeze in the lemon juice, add fenugreek leaves and leave to simmer with the lid on for 15mins.
8. Turn the heat up and reduce the mixture down so that the leaves are fluffy but much of the moisture has boiled away and you have a thick consistency.
Serve with yogurt/raita and a chapati or rice and some pickle.