- 3 cups cooked spinach, chopped(or use frozen chopped spinach, thawed)
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 teaspoons minced ginger root
- 1 teaspoon fennel seeds
- 2 teaspoons garam masala (Available in Indian or Asian markets)
- ¾ cup light vegetable stock
- 1 cup diced tomato
- (or use diced canned tomatoes, drained)
- 1 teaspoon cumin seeds
- ½ teaspoon salt (or to taste)
- ¾ cup cream or yogurt (optional)
- 1Place the cooked spinach in the center of a clean kitchen towel, draw the corners of the towel together and twist the towel around the spinach to squeeze the liquid from the leaves. Set aside.
- 2In a large skillet, heat the oil over medium high heat until hot, but not smoking. Add the onion and toss to coat with oil. Reduce heat slightly then stir in the ginger. Continue to cook, stirring frequently, until the onions are soft, about 8 minutes.
- 3While the onions are cooking, grind the cumin and fennel seeds to a fine powder in an electric spice grinder or blender.
- 4Once the onions are soft, add the spinach, spices, stock, tomato and salt. Cook, stirring often until most of the stock has cooked off.
- 5Remove the spinach from the heat and stir in the yogurt if using. Serve immediately.