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.
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.
- 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)
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
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.