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Print this Recipe    Curry Spinach

Memsahib's Spinach
Serves 4

3 Tbsp canola oil
1 Tbsp butter
1 tsp whole black mustard seeds
1 small onion, peeled and sliced (long thin slices)
1 tsp minced garlic
1 lb fresh spinach, washed and chopped
1 tsp ground cumin
1/4 tsp Indian chili powder (cayenne)
2 Tbsp chopped fresh cilantro leaves
1 tsp Garum Masala
salt to taste
3 - 4 hard boiled eggs, cut lengthwise into quarters

Heat oil and butter in a large wok or non stick frying pan (preferably
with a lid), using a medium heat setting.

When hot, add the Mustard seeds, and cover the pan. Cook until
the seeds start to sizzle and pop. They will be cooked when they
swell and turn charcoal gray in color - this should take about a

Carefully add the onion and stir fry until the onion is soft. Add
the garlic and sizzle it in the oil for a few seconds, then add
the spinach. Stir.

Add the Cumin, chili powder and cilantro leaves, stirring well.
Cover and cook for 5 minutes, stirring twice during cooking. Lastly
add the garum Masala and salt to taste.

Turn into a warmed serving dish. Garnish with the slices of egg.


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