Spinach is often combined with sweet spices such as coriander, fennel or garam masala. Also goes well with cooling bitters such as fenugreek and turmeric.
Serves 3
INGREDIENTS:
1 bunch fresh spinach, washed at least 3x and chopped
1/2 c basmati rice
fresh green chili as desired, finely chopped (optional)
2-3 T ghee
1 T ginger root. grated
1 t cumin seeds
1t coriander powder
1 t fenugreek seeds
1/4 t black pepper (optional)
1 t turmeric
salt, as desired
PREPARATION:
1. Make a chaunce with hot ghee. Add the ginger root, cumin, chili and fry until browned. Add the coriander powder, fenugreek and turmeric. Add rice. Stir.
2. Add water and salt. Bring to a boil.
3. Cover and simmer 20 minutes.
4. In a separate pan cook your spinach
5. Fluff the cooked rice and gently stir in the spinach.
Offer to Krishna immediately. Delicious with a dab of sour cream or yogurt.
VARIATION
For a breakfast dish I like to add cooked chickpeas.