I use the creamed (Rahm) spinach in the same method.
(See previous post for ingredients)
Method:
- Heat oil in pan and add cumin seeds, asafoetida, red chillies and then onions as said before.
- Instead of cooking in water seperately, just add creamed spinach directly.
- Add very little amount of water.
- Add cumin pepper powder and required salt.
- Allow it to cook well in closed lid.
- Suits well with plain rice.
In India, my mother used to do with siru keerai or arai keerai (a variety of spinach). But since it is not available here in Germany, I used to do with the creamed spinach, called Rahm spinach in the same method.
Ingredients:
- Arai keerai / Sirukeerai- 1 bunch
- ( or Rahm spinach -3oo gms)
- Red chilli-2 or 3
- Cumin seeds - 1/2 teaspoon
- Asafoetida - 1 /4 teaspoon
- Small onion-2 or 3 (cut vertically)
- Cumin-Pepper powder- 1/2 teaspoon
- Oil- 2 teaspoon
- Salt
Method:
- Cook the spinach in water with salt and drain the water.
- Smash the spinach.
- Heat oil in pan and add cumin seeds, asafoetida and red chillies.
- When it splutters, add the finely cut small onions and fry it.
- Add the smashed spinach into the pan.
- Add cumin-pepper powder and cook it for 2 minutes.
- Suits good with plain rice.
