That's me! Some of the more elusive Indian spices are difficult to find here in Andalucia, but I cannot cook without my spice collection, and this week saw Steve of Alpujarra Direct (mobile 666 818 941 - he also repairs washing machines!!) deliver a huge amount to refill my shelves, I bought a load back in Bristol at Christmas and left it there for him to pick up on his last trip.
I spent a couple of delicious hours storing and labelling, epicurean heaven!
Anyway, I thought you might like a quick vegetarian dish, and Spinach is always available in the freezer sections, but do try and use fresh if you can.
Spinach Bhajee
450g of Popeyes favourite!
1 dessertspoon oil, use veg as olive gets too hot and burns.
1 onion cut in long thin slices
1 clove garlic chopped
salt
knob of ghee, or just butter
half teaspoon cumin seeds
half teaspoon garam masala
Wash the spinach if fresh, chop and steam until tender.
Heat the oil fry the Cumin seeds for 2 mins.
add the onion and garlic and fry until golden, no more.
add the garam masala, stir well in and fry for 5 mins.
add the drained spinach ghee salt to taste and fry off for another 5 mins.
That's it!! Really quick and easy and this dish is a great snack with flatbreads and a dollop of Yoghurt, substitute the Spinach for cauliflower or white cabbage if you like. I've linked a lovely book to this, from the Author of Indian restaurant cookbook, one of my absolute favourites.
If anyone local has any trouble finding the spices I am happy to supply them, let me know!
I spent a couple of delicious hours storing and labelling, epicurean heaven!
Anyway, I thought you might like a quick vegetarian dish, and Spinach is always available in the freezer sections, but do try and use fresh if you can.
Spinach Bhajee
450g of Popeyes favourite!
1 dessertspoon oil, use veg as olive gets too hot and burns.
1 onion cut in long thin slices
1 clove garlic chopped
salt
knob of ghee, or just butter
half teaspoon cumin seeds
half teaspoon garam masala
Wash the spinach if fresh, chop and steam until tender.
Heat the oil fry the Cumin seeds for 2 mins.
add the onion and garlic and fry until golden, no more.
add the garam masala, stir well in and fry for 5 mins.
add the drained spinach ghee salt to taste and fry off for another 5 mins.
That's it!! Really quick and easy and this dish is a great snack with flatbreads and a dollop of Yoghurt, substitute the Spinach for cauliflower or white cabbage if you like. I've linked a lovely book to this, from the Author of Indian restaurant cookbook, one of my absolute favourites.
If anyone local has any trouble finding the spices I am happy to supply them, let me know!
With a bit of determination you should be able to grow your own curry around here - cumin, coriander, chilli, fennel, garlic and onions makes a pretty good base for a balti. Though it may be necesary to buy black pepper,
ReplyDeleteNever have success with Cilantro, always turns to sludge for some reason, I do lie the harder to get stuff like panch puren and cassia bark. Whole spices make great Indian summer teas too, let me know if you would like a recipe. Enjoying the blog?
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