Wednesday, June 16, 2010

Spinach Curry

Spinach Curry
  • 1 bunch spinach, roughly chopped
  • 1 onion, finely diced
  • 2 bird's eye chilies, minced
  • 2 garlic cloves, finely chopped
  • Pinch of mustard seeds
  • Pinch of cumin seeds
  • 1 tsp ground turmeric
  • Salt to taste
  • Olive oil
Drizzle some olive oil into a hot skillet and toss in garlic, mustard seeds and cumin seeds. Toast until they become aromatic and the seeds start to crackle. Throw in chili and onion and cook until soft. Add spinach and toss until the leaves have wilted. Sprinkle in ground turmeric and salt to taste. Mix well and remove from heat. Serve with pulao.


DP said...

Looks really good. I can't believe I made fun of it. You know how much I love saag paneer... could this be a contender?

Tia said...

Looks like I'm gonna have to make this dish again alongside a saag paneer and invite you over for a taste test. :)