Indian Spinach with Tomatoes recipe

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Ingredients

2 pounds fresh spinach
¾ cup ghee (clarified butter)
2 large onions, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger paste, or more to taste
2 teaspoons chile powder
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons coriander seeds
2 teaspoons ground black pepper
1 ½ teaspoons salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (14 ounce) can whole peeled tomatoes in juice

Nutrition Info

467.6 calories
carbohydrate: 25.5 g
cholesterol: 98.4 mg
fat: 40.3 g
fiber: 9.2 g
protein: 9.2 g
saturatedFat: 24.2 g
servingSize: -
sodium: 1201.6 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash spinach, shake dry and stem. Slice into 1-inch strips.

  2. Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.

  3. Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.

  4. Add spinach and coat well, add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.

Recipe Yield

4 servings

Recipe Note

Indian spices and vibrant colors combine to make a delicious spinach dish. Vegetarian friendly.

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