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 Kashmiri Spinach

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PostSubject: Kashmiri Spinach   Sat Dec 08, 2007 9:26 pm

5 tbsps. vegetable oil
1/8 tsp. ground asafetida
2 lb spinach, washed and chopped
tsp. turmeric
tsp. cayenne
1 tsp. salt
tsp. soda bicarbonate (optional)
tsp. garam masala

Heat the oil in a very large pan over high heat. Put in the asafetida and spinach. Stir. Add the turmeric, chili, salt and soda bicarbonate. Cook and stir until the spinach has wilted.

Add two cups of water and cook uncovered on medium high flame for about 25 minutes or until little liquid is left. Stir occasionally.

Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook uncovered for another 10 minutes. Sprinkle the garam masala over the top and mix. This goes well with plain rice and a mild meat dish.
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