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
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 6 servings|
|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 %|
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Calories per serving: 350
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