Spinach with tomatoes

Spinach with tomatoes

By
From
Indian Food Made Easy
Serves
3-4
Photographer
Vanessa Courtier

Spinach is one of the nation’s favourite vegetables. I think the main reasons for this are that it is quick to cook, easy to find and really good for you. Indians tend to overcook their spinach, thereby sacrificing a lot of its freshness and nutrition. Like many of my generation, I want to retain the goodness that comes with these leafy beauties, so I have created this simple, fresh and delicious spinach dish that ticks all the boxes that spinach should. This recipe can be made with less oil if you are being careful, but the oil does round off the sharpness that can accompany spinach.

Ingredients

Quantity Ingredient
2-3 tablespoons vegetable oil
1 teaspoon cumin seeds
4 medium cooking tomatoes, pureed
1 rounded teaspoon coriander powder
1/2 teaspoon turmeric
1/4-1/2 teaspoon red chilli powder
1/4 teaspoon garam masala
salt, to taste
500g baby spinach leaves

Method

  1. Heat the oil in a non-stick pan. Add the cumin seeds and fry for about 20 seconds, until aromatic. Add the pureed tomatoes, coriander, turmeric, chilli powder and garam masala as well as salt to taste. Cook for about 6–7 minutes or until you can see oil bubbling on the sides of the tomatoes. Taste to check that the rawness of the tomatoes has gone. Add the spinach, stir and cook for about 5–7 minutes or until well wilted and most of the excess water has dried off, then serve.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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