British Indian Restaurant Preparations - Spinach
Spinach is best used on the day it is cooked.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250g fresh baby spinach leaves
- 2 tablespoon vegetable oil
- 1 inch cassia bark
- 3 cassia leaves (Indian bay leaves)
- 1 tablespoon paanch phoron
- 1 tablespoon chopped garlic
- 2 onions - finely sliced
- Salt
- a pinch of turmeric
Instructions
- 1
Heat a pot of water until boiling.
- 2
Dump the spinach leaves in the water and blanch (cook in the water) for about 30 seconds.
- 3
Stain the spinach and place in a cold water bath.
- 4
Now squeeze the spinach leaves until most of the water is out and then chop finely.
- 5
Heat the oil over medium high heat.
- 6
When the oil is hot, add the cassia bark and cassia leaves and fry for about 30 seconds.
- 7
Now add the paanch phoron and cook for a further 15 seconds before adding the chopped onions.
- 8
You need to fry the onions for about five minutes stirring regularly so that the become translucent and soft but not over browned.
- 9
Sprinkle a little salt over the onions to release some of the water and then add the chopped spinach.
- 10
Fry until heated through.
- 11
Add the turmeric and stir it into the spinach and then set the dish aside to cool for use in your curries.