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 caloriescarbohydrate: 25.5 gcholesterol: 98.4 mgfat: 40.3 gfiber: 9.2 gprotein: 9.2 gsaturatedFat: 24.2 gservingSize: -sodium: 1201.6 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Indian Spinach with Tomatoes
Directions
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Wash spinach, shake dry and stem. Slice into 1-inch strips.
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.
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.
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.