I know that most people (other than Popeye and me) don't like spinach but this is very tasty. The trick is to not overcook it as that's when spinach develops a bitter flavour. Steve is a self confessed "veggiephobe" and he gave this dish 11 out of 10 - high praise indeed!
- 1 tablespoon light tasting vegetable oil
- 5 fenugreek seeds
- 1 medium onion - chopped
- 1 green chilli - finely chopped
- 2 cloves garlic - crushed
- 1 cm square fresh ginger - peeled and grated
- 1/2 teaspoon salt
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1 medium tomato - diced
- 100g spinach
- Heat the vegetable oil in a large pan and then add the fenugreek seeds and let them cook for a minute or so.
- Next add the chopped onion and let it cook until it is transparent.
- Add the green chilli, garlic and ginger and let it fry for a minute with the onion.
- Then add the salt, red chilli powder and turmeric and stir well.
- Add the chopped tomatoes, stir and let the tomatoes soften.
- Once the tomatoes are cooked add the spinach and mix well. Cover the pan and let it cook for a minute. Then take the lid off and let it cook on a low heat. The spinach is cooked when it still has a bite to it. Actual cooking time varies depending on the size and freshness of the spinach leaves but should take no longer than 2 to 3 minutes.
- Serve immediately with fresh bread and a spoonful of yoghurt or raita.