with Scallions, Cooked in the Moghlai Style
From Madhur Jaffrey's World-of-the-East Vegetarian Cooking
(serves 6 )
Fill a large 4 to 5 qt. pot 3/4 full of water and bring to a boil.
- 3 lbs. spinach, trimmed and washed
- 8 Tbls. veg. oil
- 6 scallions, trimmed, white and pale green sections finely minced
- 2 tsp. fresh ginger, finely grated
- 1 tsp. fresh hot green chili, minced
- 1 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 tsp. garam masala
Put the spinach, a few handfuls at a time, into the water just long
enough to wilt it.
Remove each batch with a pair of tongs and place in a colander.
Do all the spinach this way.
Squeeze out as much water as possible out of the spinach and chop
Heat oil/margarine or oil in a wide, heavy pot over a medium flame.
Put in the scallions and saute for 2 to 3 minutes.
Scallions should not brown but they should wilt slightly.
Now add the ginger and chili.
Saute another minute or two.
Scallions should be quite translucent.
If they start browning turn down the heat.
Add spinach, salt and sugar.
Saute on low heat, stirring frequently, for 20 minutes.
Sprinkle with garam masala and mix.