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Spinach |
THIS RECIPE IS A DRAFT!
Purée the following:
- 7 oz (half of a 14-oz can) diced tomatoes
- 1/2 tsp ginger powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 tsp ground red pepper
- 1/2 tsp salt (to taste)
In a pan, heat
- 2 tbsp oil
. Once it is hot enough (drop single cumin seeds in to test), add
- 1/2 tsp cumin seeds
- 1/2 tsp brown mustard seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida powder
and fry until most of the seeds have popped. Reduce to medium-low heat, add
- 8 oz frozen chopped spinach, thawed and maybe chopped further
- 2 large carrots, sliced into medallions
, cover, and cook for about 10 minutes. Add
- 1 tbsp flour
- 1 cup half & half
and continue to cook for several more minutes.