Carom seed sautéed spinach

Carom seed sautéed spinach

By
From
Anjum's Quick & Easy Indian
Serves
3-4
Photographer
Lisa Linder

This is a really simple but flavourful dish that goes with everything. I like to use whole leaf spinach as I prefer the texture, but you can use baby spinach. Carom seeds have a flavour reminiscent of thyme; if you don’t have them, add a few sprigs of thyme with the garlic instead.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
4 large garlic cloves, chopped
1/3 teaspoon carom seeds
1 teaspoon ground cumin
500g whole leaf or baby spinach, tough stalks removed, washed well
salt
big knob unsalted butter
small squeeze lemon juice

Method

  1. Heat the oil in a sauté pan on a gentle flame and add the garlic and carom seeds; cook gently for one minute. Add the cumin, give it a stir and follow with the spinach and salt. Cook until the leaves have wilted and the water has dried up.
  2. Add the butter and lemon juice to taste, adjust the seasoning and serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again