Greens are another vegetable that are cooked so wonderfully in India. With many varieties grown locally in all regions, often the Indian cook has a choice of a couple of dozen different greens to cook. Pity us, with our small choice in our green grocers. Half a dozen varieties if we are very lucky, and only 3 or 4 varieties used commonly.
Use spinach for this recipe. It is a dry dish flavoured with mustard seeds, chilli and a grating of nutmeg. Nice! You can also make this dish with just the stems of spinach if you have them left over and are looking for something to do with them. I am all for no-waste.
Spinach Bhaji | Spinach Stir Fried with Ginger and Spices
30 g ghee
small piece of ginger root, peeled and finely grated
1 large onion, cut into wedges
3 Indian dried red chillies, or to taste
1 tspn brown mustard seeds
2 bunches spinach, including the stems, washed and chopped roughly
freshly grated nutmeg
sea salt, to taste
Heat the ghee in a kadhai or large pan. Add the ginger and onion and cook over low heat until the onion is translucent and soft. Stir occasionally.
Increase the heat and add the mustard seeds and chillies. When the mustard seeds are popping, add the spinach and stir until wilted.
Season with salt and a small grating of nutmeg. Cook until the liquid evaporates and the stems are tender.
recipe notes and alternatives
This recipe can be made with just the stems of spinach. Slice them into thin slices, about 0.5 cm, and make as above. Saute until tender, adding a little water to assist the cooking if necessary. A delicious way to use up spinach stems.