Recipe for Moghali Spinach


3 lb fresh spinach
1 each 2 piece ginger
4 tablespoon vegetable oil
1/2 teaspoon whole fennel seeds
4 each whole cardamom pods
3 medium onions, cut into fine rings
1 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon garam masala


Wash spinach well & set aside. Peel ginger & cut it into very fine slices & then julienne.

Over a medium-high heat, heat oil in a skillet large enough to hold all the spinach. When hot, add fennel seeds & cardamom pods. Stir once & add onions & ginger. Stir & fry until the onions turn a rich, brown colour. Put in all the spinach, cover & aloow to wilt, stirring every now & then. When wilted, reduce heat to medium, add salt & cayenne & cook, covered, for 25 minutes.

Remove lid, add garam masala, stir & cook, uncovered, for another 5 minutes. There should be hardly any liquid left in the skillet.

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