Ingredients
4
4 servings
- •2 pounds fresh spinach
- •¾ cup ghee (clarified butter)
- •2 large onions, thinly sliced
- •2 cloves garlic, minced
- •1 tablespoon ginger paste, or more to taste
- •2 teaspoons chile powder
- •2 teaspoons ground turmeric
- •2 teaspoons garam masala
- •2 teaspoons coriander seeds
- •2 teaspoons ground black pepper
- •1 ½ teaspoons salt
- •1 teaspoon ground coriander
- •1 teaspoon ground cumin
- •1 (14 ounce) can whole peeled tomatoes in juice
Instructions
- Wash spinach; shake dry and stem. Slice into 1-inch strips.
- Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
- Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
- Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 468
- Carbohydrate: 26g
- Fat: 40g
- Fiber: 9g
- Protein: 9g
- Sugar: 7g
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