This recipe is another favourite of mine. I am very fond of the combination of spices that meld so beautifully together. The usual spice for spinach is garlic, and the very large quantities of ginger might surprise you, however, it does mellow out a great deal through the cooking process.

Taken from : Madhur Jaffrey’s book, A taste of India.

Serves : 6

Ingredients:
Fresh Spinach 3 lb/1.4 kg
Fresh Ginger about 2 in/5 cm * 1 in/2.5 cm * 1 in/2.5 cm
Vegetable Oil 4 tbs/60 ml
Unsalted Butter 2 oz/50 g /4 tbsp
Whole Funnel Seeds 1/2 tsp /2.5 ml
Cardamom pods 4 whole
3 medium-sized onions, peeled, cut in half lengthwise and then cut crosswise into fine half rings
Salt 1tsp/5 ml
Red chilli powder(cayenne powder) 1/4 tsp
Garam Masala 1/2 tsp / 2.5 ml

Method:
Wash the spinach well and set it aside.
Peel and chop the ginger finely.
Over a medium-high flame, heat the oil and butter in a pan large enough to hold all the spinach. When the fat is hot, put in the fennel seeds and cardamom pods. Stir once and add the onions and ginger. Stir and fry until the onions turn a rich, brown colour. Now put in all the spinach, stuffing it into the pan, if necessary. Cover, and allow the spinach to wilt completely. Stir every now and then. When the spinach has wilted, turn the heat to medium, add the salt and chilli powder.