posted earlier.
Spinach with Scallions, cooked in the Moghlai Style
India - Madhur Jaffrey’s World of the East Vegetarian Cooking
With modifications
1 lb. baby spinach, pre-washed
2 T. ghee or vegetable oil
6 scallions, trimmed, white and pale green sections finely minced
2 t. fresh ginger, finely grated
1 t. minced fresh hot green chili
1 ½ t. salt
½ t. sugar
½ t. garam masala
Heat oil in a large pot over medium. Sauté scallions for 2-3 minutes until wilted but not brown. Add the ginger and green chili. Sauté another minute or two.
Turn down the heat. Add spinach, salt and sugar. Sauté on low heat, stirring frequently, for 10-15 minutes. minutes.
Sprinkle with garam masala and mix.
Spinach with Scallions, cooked in the Moghlai Style
India - Madhur Jaffrey’s World of the East Vegetarian Cooking
With modifications
1 lb. baby spinach, pre-washed
2 T. ghee or vegetable oil
6 scallions, trimmed, white and pale green sections finely minced
2 t. fresh ginger, finely grated
1 t. minced fresh hot green chili
1 ½ t. salt
½ t. sugar
½ t. garam masala
Heat oil in a large pot over medium. Sauté scallions for 2-3 minutes until wilted but not brown. Add the ginger and green chili. Sauté another minute or two.
Turn down the heat. Add spinach, salt and sugar. Sauté on low heat, stirring frequently, for 10-15 minutes. minutes.
Sprinkle with garam masala and mix.