2 tsp cumin seeds
olive oil or butter or ghee
olive oil or butter or ghee
8 garlic cloves, minced
1 onion, minced
1 green chili, minced, serrano or jalapeno are good
1 small tomato, chopped
24 oz spinach (I freeze spinach in 8-oz portions) 3-4 boxes of spinach is probably equivalent
½ tsp turmeric powder
1 T chili powder
1 T coriander powder
1 T cumin powder
½ can coconut milk
salt to taste
fresh cilantro for garnish (optional)
Easiest method, if you don't relish the idea of mincing everything by hand: Macerate onion, chile, garlic in blender with a little water until finely chopped.
Heat oil in saucepan or skillet with cumin seeds and cook seeds until golden. Don't burn them! After seeds have turned golden, dump pureed mixture in. Expect a lot of sputtering and excitement- don't burn yourself. Cook over medium heat until onion begins to turn translucent.
Add tomato and remaining spices. When tomato has cooked down, add spinach and coconut milk. Cook at low simmer until spinach is tender. Adjust seasonings and serve with chopped fresh cilantro if desired.
Easiest method, if you don't relish the idea of mincing everything by hand: Macerate onion, chile, garlic in blender with a little water until finely chopped.
Heat oil in saucepan or skillet with cumin seeds and cook seeds until golden. Don't burn them! After seeds have turned golden, dump pureed mixture in. Expect a lot of sputtering and excitement- don't burn yourself. Cook over medium heat until onion begins to turn translucent.
Add tomato and remaining spices. When tomato has cooked down, add spinach and coconut milk. Cook at low simmer until spinach is tender. Adjust seasonings and serve with chopped fresh cilantro if desired.
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