As the cuisine of the Mughal emperors in India, Mughlai cooking is know for its use of aromatic spices, nuts, dry fruits, and elaborate preparations. Famous for it kebabs, pulaos, creamy curries, and fragrant desserts, Mughlai cuisine is truly a treat for the palate. This spinach dish is flavored with fennel seeds and ginger, giving it a wonderful flavor.
UPDATE : Thanks to an eagle eyed reader who commented on this post; this recipe is from Madhur Jaffrey’s “A Taste Of India”.
- 3 lbs fresh spinach (cleaned, drained, and coarsely chopped) OR 2 packs (10 oz each) frozen chopped spinach
- 4 Tbsp oil
- 4 Tbsp butter
- 4 cardamon pods
- 2 tsp fennel seeds (saunf)
- 2 inch ginger (peel and fine julienne)
- 2 -3 medium onions (slice fine)
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
1) Heat oil and butter in a thick bottom pan on medium heat.
2) Saute cardamom & fennel seeds for a minute. Be careful as the cardamom pods may pop in the hot oil.
3) Add ginger and saute for 1 minute till lightly brown.
4) Add onions and saute till brown.
5) Add spinach and cook partly covered till wilted. If using frozen spinach, it can either be thawed or placed frozen in the pan and cooked covered till thawed, turning the block over several times.
6) Add salt and chilli powder and cook uncovered on medium-high flame for another 10 minutes.
7) Sprinkle garam masala and continue cooking until almost all the moisture leaves the pan.
NOTE: For a vegan version, you may skip the butter, but it will make a difference in the taste.