Tomatoes and Spinach the Indian Way

Ingredients 0/14

Directions

Wash the spinach well, then give it a good shake to dry and remove the tough stems. Slice the leaves into roughly 1-inch strips. Next, warm up some ghee in a large pan over medium-low heat. Toss in the onions and garlic and cook them slowly until they turn golden and soft, which should take about 5 to 7 minutes. Turn the heat down to low, then add the ginger paste and stir it in gently. Sprinkle in the chili powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Let everything cook together for about a minute until the spices release their aroma. Add the spinach to the pan, making sure it’s well coated with the spices, then pour in the tomatoes along with half of their juice. Turn up the heat until the mixture comes to a quick boil, then lower it and let it simmer until the spinach and tomatoes have softened and cooked down nicely, about 5 to 10 minutes.