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Vegan Indian Recipes - Vegetables / Curries
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Kashmiri Spinach
From: amanda

Madhur Jaffrey's A Taste of India

I do not have a Kashmiri name for this dish as I have substituted ordinary spinach for the very different varieties found in Kashmir. This dish is normally hot and spicy. It is often eaten with plain rice and a mild dish. Instead of Kashmiri ver, I have used garam masala. The bicarbonate of soda helps keep the spinach green, but may be omitted.

Serves 4-6

  • 5 tbs/75 ml mustard or vegetable oil
  • 1/8 tsp ground asafetida
  • 21/2 lb/I. I kg fresh spinach, washed and chopped
  • 1/2 tsp/2.5 ml ground turmeric
  • 1/2 tsp/2.5 ml red chilli powder (cayenne pepper) - use more or less as desired
  • about 11/4 tsp/6 ml salt
  • 1/2 tsp/2.5 ml bicarbonate of soda (baking soda) (optional)
  • 1/4 tsp garam masala (page 246)
Heat the oil in a very large pan over a high flame. If you are using mustard oil, let it get so hot that it smokes. Let it smoke for a few seconds to burn away its pungency.

Now put in the asafetida and then all the spinach. Stir the spinach around. Add the turmeric, chilli powder (cayenne pepper), salt and bicarbonate of soda. Continue to cook and stir until the spinach has wilted.

Add 1/4 pint / 475 mi / 2 cups of water. Cook, uncovered, over a medium-high flame, for about 25 minutes or until just a little liquid is left. Stir a few times during this period.

Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook, uncovered, for another 10 minutes. Sprinkle garam masala over the top and mix.