Spinach With Ginger, Fennel, And Black Cumin

Course : Curry
Serves: 4
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3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 teaspoon fennel seeds
1 teaspoon black cumin seeds
2 medium onions
1 piece fresh ginger -- (1 inch), peeled and cut into thin strips
3 pounds fresh spinach -- washed and trimmed
1 medium fresh long hot green chile or -- cut into rings
1/3 medium jalapeno
1 teaspoon salt or -- to taste
1/8 teaspoon cayenne pepper

Preparation / Directions:

* Peel, cut in half lengthwise and cut crosswise into thin half-rings. 1. Heat the oil and butter in a large sauté 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

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