Nepalese Fried Spinach
- 500g baby spinach leaves, washed and chopped
- 2 tbsp mustard oil
- ½ tsp cumin and carom seeds
- 2 red chillies
- 3 sliced garlic cloves
- 1 tbsp chopped garlic
- 125g chopped onions
- ¼ tsp ground turmeric
- 100g chopped tomatoes
- ¼ tsp ground cinnamon
- ½ tsp garam masala
- Sizzle the cumin seeds, carom seeds and red chillies in a very hot pan with the oil. Once crackling, add all the garlic and chopped onions, and fry for 2 mins. Add the turmeric and a pinch of salt, stir well and then add the tomatoes and cook for 3 mins.
- Add the spinach leaves to the pan and cook for about 8 mins, or until wilted and tender. Season to taste, then add the cinnamon and garam masala. Cook for 1 minute more, then stir well and serve as a side for an Indian feast.
15 mins
4 serving