This dish cant get any healthier...spinach & garlic are both full of antioxidants, blood purifier, immune system booster along with other anti-cancer properties possessed by garlic.
Studies also show that garlic helps with boosting your HDL i.e the good cholesterol levels.
So why wait..try this very tasty & simple recipe & remember to keep sharing the good food from Nev's Kitchen :)
Ingredients: Serves 2
- 1 bunch of spinach leaves- Finely chopped (I use the fresh leaves available at Asian markets, avoid using the baby spinach leaves, if you dont have fresh spinach you can use frozen spinach, just add some hot water & thaw it before adding to the pan.)
- 2-3 tsps. Oil
- Pinch of asafoetida or hing
- 2 tsps. Cumin seeds
- 1 Onion chopped
- 8 Garlic cloves finely chopped or minced
- 1-2 tsps. each of coriander & cumin powder
- 1/4 tsp. Turmeric powder
- 1-2 tsps. Red chili powder
- Salt to taste
- Some water for cooking
- Few drops of lemon or lime juice
Method:
- In a medium sized pan add oil. When the oil is hot add add asafoetida & cumin seeds. Roast till they are golden, now add the chopped onions.
- Cook till the onions turn golden brown. Be careful not to burn them. To avoid burning add salt to taste to the onions.
- Next add the garlic, again cook till the garlic gets a nice golden color.
- At this time you will be hit with a heady aroma of cumin & garlic.
- Now add all dry spices & cook for 2 mins, before adding the spinach leaves.
- Spinach cooks in no time so at this point turn off heat & cover the pan.
- Check & adjust seasoning if needed. Open the lid in about 5-7 mins & check if the spinach has cooked, you dont want to over cook it. Squeeze some lime or lemon juice & mix well.
- For the tempering: In a small pan heat about 2-3 tsps. oil. When the oil is hot add 3 crushed garlic cloves. Garlic will turn golden brown in no time. Take it off heat & pour all over the spinach mixture.
Serve with fresh chapatis or rotis
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