Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp (15 mL) | Vegetable oil |
| 2 tbsp (25 mL) | Minced gingerroot |
| 1 tbsp (15 mL) | Finely chopped seeded hot green finger pepper |
| 2 bags (10 oz/284 g each) | Fresh spinach, trimmed |
| 1/2 tsp (2 mL) | Salt |
| 1/2 tsp (2 mL) | Garam Masala (purchased or recipe below) |
| Garam Masala | |
| 2 tsp (10 mL) | Green cardamom pods |
| Half | cinnamon stick |
| 4 tsp (20 mL) | Cumin seeds |
| 4 stp (20 mL) | Coriander seeds |
| 2 tsp (10 mL) | Peppercorns |
| 1-1/2 tsp (7 mL) | Whole cloves |
Directions
1. In large shallow Dutch oven, heat oil over medium heat; cook ginger and green finger pepper for 2 minutes. 2. Add trimmed spinach; cook until spinach is just beginning to wilt, about 5 minutes. 3. Add salt and garam masala; stir to combine. Makes 6 servings. Nutritional information Per serving: about 43 cal, 3 g pro, 3 g total fat (trace sat. fat), 4 g carb, 2 g fibre, 0 mg chol, 250 mg sodium. % RDI: 11% calcium, 22% iron, 70% vit A, 20% vit C, 55% folate. *Garam Masala: This mixture of ground toasted spices is added to dishes, often near the end of cooking, as an extra layer of flavouring. The spices used vary from region to region and from household to household but generally include most or all of the spices here. Garam masala is available commercially, but it loses its flavour quickly. It is better to make small batches of it yourself to store in an airtight container. 1. Lightly crush cardamom pods; reserve seeds and discard pods. Break cinnamon stick into several pieces. 2. In skillet, toast cardamom seeds, cinnamon, cumin seeds, coriander seeds, peppercorns and cloves over medium heat, stirring, until slightly darkened and fragrant, 1 to 2 minutes. Let cool. Grind in spice grinder or clean coffee grinder, or using mortar and pestle. (Make ahead: Store in airtight container for up to 1 month.)
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com