Fresh green spinach is something I simply cannot resist buying, which is why it finds its way onto my menu almost every week. I love cooking spinach in many different ways, often pairing it with other ingredients to create dishes that are nourishing, flavourful, and exciting.

Ingredients

270–280g peeled Doubla beans, boiled for 10 minutes

500g spinach, washed and chopped

A glug of oil for cooking

¼ tsp (1.25ml) mustard seeds

¼ tsp (1.25ml) cumin seeds

A pinch of fenugreek (methi) seeds

1 sprig curry leaves

1 large onion, peeled and finely diced

½ tsp (2.5ml) yellow hing

1 heaped Tbsp (15ml) garlic and ginger paste

1 Tbsp (15ml) mild Kashmiri chilli powder

1 tsp (5ml) curry powder (I used Pakco Masala)

½ tsp (2.5ml) turmeric powder

1 small tomato, finely chopped

2–3 green chillies, slit halfway, keeping them intact

Salt, to taste

LET’S COOK

  • Heat the oil in a pot.
  • Add the mustard seeds, cumin seeds, fenugreek seeds and curry leaves.
  • Once the seeds begin to pop and the curry leaves splutter, add the onion and cook until soft and translucent.
  • Stir in the garlic and ginger paste and cook for about 30 seconds.
  • Add the hing and give it a quick stir.
  • Add the Kashmiri chilli powder, curry powder and turmeric, mixing well.
  • Stir in the pre-boiled Doubla beans and season with salt. Give everything a good mixie mix, ensuring the beans are well coated in the masala.
  • Add a splash of water to deglaze the pot. Cover and cook for a few minutes, allowing the flavours to infuse into the beans.
  • Add the spinach a little at a time, stirring as you go.
  • Cover and cook until the spinach has wilted and reduced in volume, this will take about 8-10 minutes. Stir occasionally.
  • Add the chopped tomato and green chillies. Cover and cook until the tomato softens and melts into the curry.
  • Give everything another good mixie mix, cook on low heat for a few more minutes allowing the flavours to deepen and develop and marry beautifully.
  • Then turn off the heat.
  • Serve hot with roti, rice or naan.

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