Serves 1
Directions
- 1Chop the onions.
- 2Grate the garlic and ginger.
- 3Chop the tomatoes.
- 4Add oil to the pan.
- 5Add onion, garlic and ginger to the pan on medium heat.
- 6Once golden, add fresh tomatoes.
- 7Add coriander powder, cumin powder, turmeric powder, garam masala and chilli powder.
- 8Cook until the tomatoes are dissolved and soft.
- 9Add the spinach.
- 10Cover and cook on medium-low heat until the spinach has wilted.
- 11Mix and cook until the mixture looks well combined.
- 12Add a tiny bit of dried fenugreek leaves.
- 13Cook until the oil is separated.
- 14Serve with roti.
Ingredients
- 700 g spinach
- 1 onions
- 3 tomatoes
- 1 tbls garlic
- 1 tbls ginger
- 3 medium tomatoes
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp cumin powder
- 0.5 tsp garam masala
- 0.25 tsp tumeric powder
- 0.25 tsp dried fenugreek leaves
- Handful coriander
- some oil
Equipment
knifecutting boardgraterpan
Tips
- Use fresh tomatoes, not nortein or passato.
- Don't add too much dried fenugreek leaves or it will be bitter.
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