I’m posting more recipes in my attempt to learn to cook like my ma. I wasn’t planning on posting any recipes this month, but I’m busy gallivanting in New York and didn’t have anything else ready.
Today’s dish is a hearty, easy, delicious spinach bhaji. It’s not as glamorous as saag paneer and it’s never something I crave or ask my mom to make, but when she makes it, I definitely eat it. I know that’s not a ringing endorsement, but I can’t ringingly endorse everything or else my opinion will cease to mean anything.
2 big bunches of spinach. Yes, they’re sold in a bunch at my parent’s grocery store. I think it’s about 2 lbs.
2-3 cloves of garlic
1 tsp chili powder
1/2 tsp turmeric
1/4 tsp cumin seeds
1/4 tsp mustard seeds
salt to taste
- Cut the spinach finely.
- Wash the spinach a few times in cold water. There’s a surprising amount of dirt in spinach leaves.
- Yes, it’s better to wash the spinach after you cut it. You’ll do a better job that way.
- Dice the onions and garlic.
- Throw some oil in a big pan and add in the mustard seeds.
- When the mustard seeds “pop”, add in the cumin seeds.
- Let cook for a minute.
- Add in the diced onions and garlic.
- Let cook until the onions are translucent.
- Dice the tomatoes.
- Add in the tomatoes and the turmeric, chili pepper and salt.
- Let cook for a few minutes.
- Add in the spinach. It will look ridiculous and you won’t be able to stir without spilling. Don’t stir. Just crank the heat up on high and wait for the water from the spinach to travel from the spinach to the pan, reducing the volume greatly.
- Let cook for about 15-20 minutes. You’ll be able to stir it again after 5 minutes.
- Serve with cooked basmati rice.
- And thecha.
- And yogurt.
- 2 big bunches of spinach – $1.60
- 2 tomatoes – $1.00
- 1 onion – $0.15
- 2-3 cloves of garlic – $0.02
- 1 tsp chili powder – $0.01
- 1/2 tsp turmeric – $0.01
- 1/4 tsp cumin seeds – $0.01
- 1/4 tsp mustard seeds – $0.01
- salt – $0.01
I can’t think of any.