Spinach with Ginger, Fennel, And Black Cumin
Spinach with Ginger, Fennel, And Black Cumin
Ingredients
3 tb Vegetable oil
Fresh ginger; one-inch piece 3 tb Unsalted butter
3 lb Fresh spinach; washed and 1/2 ts Fennel seeds
1 Fresh long hot green chili
1 ts Black cumin seeds
1 ts Salt; or to taste 2 md Onions; peeled and cut
1/8 ts Cayenne pepper Instructions for Spinach with Ginger, Fennel,
And Black Cumin
PREPS: Cut the onion in half lengthwise, and cut crosswise into thin
half-rings. Peel ginger and cut into thin strips. 1. Heat the oil
and butter in a large saute pan set over medium-high heat. When hot,
add the fennel and black cumin seeds. Stir, and add the onions and
ginger. Stir-fry until the onions turn a rich brown color, 5 to 7
minutes. 2. Add the spinach. Cover pan, and cook until spinach has
wilted completely, stirring occasionally, about 7 minutes. When the
spinach has wilted, reduce the heat to medium. Add the chile, salt,
and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
3. Uncover skillet, and stir. Cook until there is hardly any liquid
left in the bottom of the pan, about 5 minutes more. Serve. *Recipe
adapted from Madhur Jaffreys Indian Cooking 1983. Barrons. Martha
Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey. Notes: This
side dish is flavored with simple seasonings that are intensified
by first frying the fennel seed and cumin seeds in oil?this method
of coaxing more flavor out of the spices by heating them is known
as tarka. The spicy spinach is delicious with chicken, lamb, beef,
or rice.
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