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Ingredients
Serves 2
- 2 Tablespoons Curry Massalla Gravy
- 1 Tablespoon thick yogurt
- Half an onion finely chopped
- 3 Tomatoes
- 2 Teaspoons Curry Powder
- 1 Teaspoon Chilli Powder
- 1 Teaspoon paprika or smoked paprika
- 1 Finely Chopped Cayenne Chilli
- 4 Cloves Crushed Garlic
- 1 inch Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 2 Cups roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 6 cups of spinach leaves finely chopped
- Seeds from 2 green cardamom pods
- 1 teaspoon Garam Massalla
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Method
| De-seed the tomatoes and chop finely. Make a paste of the curry powder, garam massalla, paprika and chilli powder with a little water. Fry the onion with the cardamom seeds until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir fry for a further 30 secs. Add the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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