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Name: Spinach with Ginger, Fennel, And Black Cumin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1/8 ts Cayenne pepper; 1 ts Black cumin seeds; 1 ts Salt or adjust amount to taste; 3 tb Unsalted butter; 1 Fresh long hot green chili; 2 md Onions; peeled and cut; Fresh ginger; one-inch piece; 1/2 ts Fennel seeds; 3 tb Vegetable oil; 3 lb Fresh spinach; washed and

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INGREDIENTS

1/8 ts Cayenne pepper
1 ts Black cumin seeds
1 ts Salt ; or adjust amount to taste
3 tb Unsalted butter
1 Fresh long hot green chili
2 md Onions; peeled and cut
Fresh ginger; one-inch piece
1/2 ts Fennel seeds
3 tb Vegetable oil
3 lb Fresh spinach; washed and

Servings

INSTRUCTIONS

PREPS: Cut the onion in half lengthwise, and cut crosswise into thin half-rings. Peel ginger and cut into thin strips. 1. Heat the oil and butter in a large saute pan set over medium-high heat. When hot, add the fennel and black cumin seeds. Stir, and add the onions and ginger. Stir-fry until the onions turn a rich brown color, 5 to 7 minutes. 2. Add the spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When the spinach has wilted, reduce the heat to medium. Add the chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more. 3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve. *Recipe adapted from Madhur Jaffreys Indian Cooking 1983. Barrons. Martha Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey. Notes: This side dish is flavored with simple seasonings that are intensified by first frying the fennel seed and cumin seeds in oil?this method of coaxing more flavor out of the spices by heating them is known as tarka. The spicy spinach is delicious with chicken, lamb, beef, or rice. Recipe by: Stewart and Jaffrey Posted to KitMailbox Digest by Pat Hanneman on Sep 24, 1998,

NOTES

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Spinach with Ginger, Fennel, And Black Cumin

1/8 ts Cayenne pepper
1 ts Black cumin seeds
1 ts Salt or adjust amount to taste
3 tb Unsalted butter
1 Fresh long hot green chili
2 md Onions; peeled and cut
 Fresh ginger; one-inch piece
1/2 ts Fennel seeds
3 tb Vegetable oil
3 lb Fresh spinach; washed and

PREPS: Cut the onion in half lengthwise, and cut crosswise into thin  half-rings. Peel ginger and cut into thin strips.    1. Heat the oil and butter in a large saute pan set over medium-high heat.  When hot, add the fennel and black cumin seeds. Stir, and add the onions  and ginger. Stir-fry until the onions turn a rich brown color, 5 to 7  minutes.    2. Add the spinach. Cover pan, and cook until spinach has wilted  completely, stirring occasionally, about 7 minutes. When the spinach has  wilted, reduce the heat to medium. Add the chile, salt, and cayenne pepper,  and stir. Cover pan, and cook for 25 minutes more.    3. Uncover skillet, and stir. Cook until there is hardly any liquid left in  the bottom of the pan, about 5 minutes more. Serve.    *Recipe adapted from Madhur Jaffreys Indian Cooking 1983. Barrons. Martha  Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey.    Notes: This side dish is flavored with simple seasonings that are  intensified by first frying the fennel seed and cumin seeds in oil?this  method of coaxing more flavor out of the spices by heating them is known as  tarka. The spicy spinach is delicious with chicken, lamb, beef, or rice.    Recipe by: Stewart and Jaffrey    Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep  24, 1998,

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 6 servings

Calories: 350
Calories from Fat: 350 (100%)

Amt Per Serving		% DV

	Total Fat 39.2g	52 %
	Saturated Fat 22.2g	111 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 2.6g
Cholesterol 91.6mg		28 %
Sodium 5.9mg		0 %
Potassium 32.7mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.6g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 350

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