Wednesday, May 4, 2011

Spinach with Chillies

1 kg spinach finely sliced
1 onion chopped
3-4 cloves garlic, chopped
1 inch fresh ginger, chopped
1/2 tsp turmeric
1-2 green chillies
juice of 1 lemon

Heat the oil and then add the onion, garlic and ginger. When the onion becomes transparent, add the stems of spinach and add the turmeric; stir well to combine the ingredients.
When nearly cooked put in the spinach leaves and whole chillies. As the leaves wilt, sprinkle in a little salt to taste. Add a little bit of water just to keep it moist but the aim is for the spinach to cook on its own juice.
Squeeze on some lemon juice before serving, with hot rotis.

Serves 2-4

Tip of the day: To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.

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