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| Servings |
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Ingredients
- 8 cups spinach chopped
- 1 cup dill chopped
- 1 inch ginger root sliced
- 6 cloves garlic chopped
- 3-4 hot green chillies chopped
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 small potato peeled; cut ito small pieces
- 1 medium carrot cut into small pieces
- 1 small eggplant cut into small pieces
- 1 roma tomato
- 1 small onion, red finely chopped
- salt to taste
- 1/2 cup water
- 1 tbsp Ghee for tempering
Ingredients
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Instructions
- Put oil in a saucepan/pressure cooker/Instant Pot (saute mode), add 4 cloves of chopped garlic, chopped green chilies and cumin seeds. Fry for about a minute.
- Add the onions and sauté till the onions turn pink.
- Add all the chopped vegetables (potato, eggplant, carrot) and sauté for 2-3 minutes.
- Add the greens (spinach and dill), chopped tomato, salt and spices and mix well.
- Add water, cover and let the greens and vegetables cook. If using a pressure cooker wait up to two whistles. If using the IP then cook in 'manual' mode for 4 minutes.
- After pressure cooking, uncover and let the stew cook over medium heat until the water evaporates. If using an Instant Pot cook in the sauté mode for 2 minutes. Lightly mash the vegetables.
- Heat ghee in a separate pan and fry remaining 2 cloves of chopped garlic; add this to the spinach stew.
- Serve with flatbread or over rice.
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