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LOCATION: Recipes >> Middle Eastern >> Spinach 01

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Palak ka Baghara Salan (Pakistan)

900 g/2 lb fresh spinach, coarsely chopped
2 garlic cloves, skinned
1.25 cm/1/2 in. piece fresh ginger, peeled
30 ml/2 tbsp oil
2 medium sized onions, skinned and finely sliced
3-4 green chillies, finely chopped
1.25 ml/1/4 tsp turmeric
5 ml/1 tsp salt
150 ml/1/4 pint water

If the spinach leaves are very small and tender then leve them
whole; if large and slightly coarse, chop them. Wash thoroughly
in a few changes of water. In a blender or food processor grind
th garlic and ginger to a fine paste. Heat the oil in a heavy-based
saucepan and, stirring frequently, fry the onion for a golden
colour. Add the ground ginger and garlic to the onions. Stir fry
for another few minutes then add the green chillies. Fry them for
a minute or two then add the turmeric and the salt. Stir well and
finally add the spinach. Mix well, cover with a tight fitting lid,
reduce the heat and cook until the spinach is really tender and
all the moisture has dried up.

It may be necessary to add extra water from time to time to prevent
the spinach from sticking. It is ready to serve when the oil begins
to float to the top.


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