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Kashmiri Spinach


Vegetable oil
5 tbsp
Ground asafetida
1/8 tsp
Spinach – washed and chopped
2 ½ pounds
½ tsp
½ tsp
1 tsp
Bicarb of soda (optional)
½ tsp
Garam masala
¼ tsp

Heat the oil in a very large pan over a high heat. Put in the asafetida and then all the spinach. Stir. Add the turmeric, chilli, salt and bicarbonate of soda. Cook and stir until the spinach has wilted.

Add two cups of water and cook uncovered on a medium high flame for about 25 minutes or until just a little liquid is left. Stir occasionally.

Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook uncovered for a further 10 minutes. Sprinkle the garam masala over the top and mix. This goes well with plain rice and a mild meat dish.