Spinach With Tomatoes
|Fresh spinach||1 Kilogram|
|Onions||2 Large, thinly sliced|
|Garlic||2 Clove (10 gm), thinly sliced|
|Ginger root||150 Gram, peeled|
|Chili powder||2 Teaspoon|
|Garam masala||2 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||2 Teaspoon|
Wash the spinach and cut it into strips about 2.5cm wide, removing any of the thicker stalks.
Melt the ghee in a large pan, add the onions and garlic and fry gently for 4-5 minutes until soft.
Meanwhile, cut the ginger into strips about 3mm thick, add to the pan and cook gently for a further 5-6 minutes.
Add the chilli powder, turmeric, garam masala, coriander seeds, ground coriander, cumin, salt and pepper, stir well and cook for 1 minute.
Add the spinach and toss to coat in the spice mixture.
Add the tomatoes with their juice and bring to the boil, stirring.
Add enough boiling water to prevent the spinach sticking to the pan.
Stir well and simmer for 5-10 minutes, until both the spinach and tomatoes are cooked through.