Spinach Curry

Spinach tastes amazing spiced up and it is magical seeing how it transforms when cooked. It starts off super volumized as per the photo below. 

It then becomes a beautiful dish like the one pictured below. How? Well here is my recipe 🙂 

Ingredients:

• 200g spinach (I used baby spinach)
• 1 large tomato, pureed
• 3 garlic cloves
• 1 tablespoon ginger
• 1 red onion, chopped
• 1 green chilli chopped
• Handful of curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon ajwain seeds
• 2 tablespoons oil. I used coconut oil for a healthier versin but you can use vegetable oil.

Ground spices:

• 1/2 teaspoon red chilli powder
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1 teaspoon cumin and coriander powder (dhana jeeru)
• 1 teaspoon garam masala

Tip: Instead of the ground spices mentioned above, you can add 2 teaspoons of Nicos Polle Polle Spice Mix which tastes amazing and can be purchased from:

http://www.theblackhorseeastcote.com/polle-polle-spice-mix.php

Method:

1. Wash the spinach and set aside.
2. In a pan, heat 2 tablespoons oil and add the cumin seeds and ajwain seeds.
3. When they start to sizzle add the onions and cook for 6 minutes on medium heat.
4. Add the garlic, ginger, green chillies and curry leaves and cook for a further 4 minutes, mixing regularly.
5. Now pour in the pureed tomatoes.
6. Let this cook for 2 minutes, then add the ground spices, or Nicos Polle polle spice mix, and salt.
7. Mix well, add in the spinach and let this cook for 10 minutes.
8. By now it should have cooked down like this:  
9. Cover the pan and let this cook for another 5 minutes and then take off heat. Taste it and adjust the salt accordingly.
10. Eat while hot with either rice or chapatis.