|
Ingredients
|
Quantity
|
|
Water
|
1 cup
|
|
Fresh spinach – coarsely chopped
|
½ pound
|
|
Broccoli – coarsely chopped
|
½ pound
|
|
Ghee
|
3 tbsp
|
|
Fresh ginger root – finely chopped
|
1 tbsp
|
|
Onion – finely chopped
|
½ cup
|
|
Salt
|
1 tsp
|
|
Ground cumin
|
¼ tsp
|
|
Turmeric
|
¼ tsp
|
|
Ground coriander
|
½ tsp
|
|
Garam masala
|
½ tsp
|
Combine ½ cup of the water and a handful of the spinach in the jar
of an electric blender, and blend at high speed for 30 seconds, or until the
mixture is reduced to a smooth puree. Turn the machine off and scrape down the
sides of the jar with a rubber spatula. Then add another handful of spinach,
puree for 30 seconds, and stop the machine again. Repeat until all the spinach
has been pureed. Transfer the spinach to a bowl, and pour the remaining ½ cup of
water into the blender jar.
In a 10-inch karhai or heavy skillet or a 12-inch wok, heat the
ghee over moderate heat until a drop of cold water flicked into it splutters
instantly. Add the ginger and fry for 1 minute. Add the onions and salt and
continue to fry, lifting and turning the mixture constantly, for 7 to 8 minutes,
or until the onions are soft and golden brown.
Stirring after each addition, add the cumin, turmeric, coriander
and garam masala. Fry for 1 to 2 minutes, until the ingredients are well
combined, then stir in the spinach and broccoli a cup or so at a time and fry
for 5 minutes more. Reduce the heat to the lowest possible point and, stirring
occasionally, simmer uncovered for 15 minutes, until almost all of the liquid
has evaporated and the mixture leaves the sides of the pan in a solid mass.
Serve at once from a heated bowl or platter.
