Ingredients

The following ingredients have 6 Servings
  • 3 tbsp sunflower oil
  • ½ tsp cumin seeds
  • 2 medium onions , chop one and thinly slice the other
  • 250g pack chestnut mushrooms , quartered
  • ½ tsp garam masala
  • ½ tsp garlic paste or 1 crushed garlic clove
  • 1 tbsp finely chopped fresh root ginger
  • 1 small green chilli , seeded and chopped
  • 4 x bags ready washed young leaf spinach
  • ½ tsp turmeric

Instruction

  • Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
  • Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
  • Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.