Recipe for cooking moghlai
Recipes from India :: Indian Main Dish Vegetables
3 lbs. fresh spinach
1 (2-in.) piece ginger root
4 Tbsp. canola (or other vegetable) oil
2 oz. butter
1/2 tsp. fennel seeds
4 whole cardamom pods
3 onions, cut into fine half rings
1 tsp. salt
1/4 tsp. red chili powder
1/2 tsp. garam masala
Wash spinach well and set it aside.
Cut ginger into fine julienne strips.
Over med. heat, cook oil and butter in a large pan. Lower the heat, then add fennel seeds and cardamom pods. Stir once, then add onions and ginger.
Stir and fry until the onions turn a rich brown color.
Put in the spinach. Cover and allow it to wilt completely, stirring every now and again.
Turn heat to med., then add the salt and chili powder. Cover and cook for 25 mins.
Remove the lid and add garam masala. Stir and cook uncovered or without a lid for 5 mins. more or until there is hardly any liquid left in the pan.
