Spinach with Ginger and Hot Peppers
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 43 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 250 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 22 |
| vit A | 70 |
| vit C | 20 |
| folate | 55 |
A few simple flavourings make all the difference to this dish of saut? spinach, known as saag bhaji. Even though the dish must be cooked at the last minute, it really is a snap to make if everything is prepared ahead of time. For a change of pace, serve this as a side vegetable with a non-Indian main course.
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp minced gingerroot
- 1 tbsp finely chopped seeded hot green finger pepper
- 2 (10 oz/284 g each) bags fresh vegetable oil, trimmed
- 1/2 tsp salt
- 1/2 tsp garam masala
Preparation
In large shallow Dutch oven, heat oil over medium heat; cook ginger and green finger pepper for 2 minutes.
Add trimmed spinach; cook until spinach is just beginning to wilt, about 5 minutes.
Add salt and garam masala; stir to combine.
- Keywords : Appetizers; Sides; Spinach; Vegetarian;
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