Palungo ko saag (spinach stir-fry)

Ingredients

• 500g baby spinach leaves
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1/2 tsp ajwain (carom seeds)
• 2-3 red chillies
• 3-4 garlic cloves, sliced
• 1 tbsp chopped garlic
• 125g onions, chopped
• 1/4 tsp ground turmeric
• 100g (1-2) tomatoes, chopped
• 1/4 tsp ground cinnamon
• 1/2 tsp garam masala

Method

Step 1: Wash the spinach leaves under running cold water and drain in a colander. Once completely drained, chop the spinach and put it to one side.

Step 2: Heat the oil in a pan. When smoking hot, lower the heat and add the cumin seeds, ajwain and red chillies. Once the seeds start crackling, add the sliced and chopped garlic along with the chopped onions, then fry for a couple of minutes. When the onions start to turn golden brown, add the turmeric and a pinch of salt, give it a good stir, then add the tomatoes and cook for 3 minutes.

Step 3: Add the spinach to the pan and mix well, then cook, uncovered, for about 7-8 minutes until the spinach is wilted and tender. Check the seasoning, then add the cinnamon and garam masala and mix well before serving