Recipe - Spinach With Ginger Fennel And Black Cumin

3 tablespoon Vegetable oil
3 tablespoon Unsalted butter
One half teaspoon Fennel seeds
1 teaspoon Black cumin seeds
2 md Onions; peeled and cut
Fresh ginger; oneinch piece
3 pound Fresh spinach; washed and
trimmed
1 Fresh long hot green chili
OR 1/3 jalapeno; cut into
thin rings
1 teaspoon Salt; or to taste
1/8 teaspoon Cayenne pepper

PREPS: Cut the onion in half lengthwise, and cut crosswise into thin
halfrings. Peel ginger and cut into thin strips.

1. Heat the oil and butter in a large saute pan set over mediumhigh heat.
When hot, add the fennel and black cumin seeds. Stir, and add the onions
and ginger. Stirfry until the onions turn a rich brown color, 5 to 7
minutes.

2. Add the spinach. Cover pan, and cook until spinach has wilted
completely, stirring occasionally, about 7 minutes. When the spinach has
wilted, reduce the heat to medium. Add the chile, salt, and cayenne pepper,
and stir. Cover pan, and cook for 25 minutes more.

3. Uncover skillet, and stir. Cook until there is hardly any liquid left in
the bottom of the pan, about 5 minutes more. Serve.

*Recipe adapted from Madhur Jaffrey's Indian Cooking 1983. Barrons. Martha
Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey.

Notes: This side dish is flavored with simple seasonings that are
intensified by first frying the fennel seed and cumin seeds in oil—this
method of coaxing more flavor out of the spices by heating them is known as
tarka. The spicy spinach is delicious with chicken, lamb, beef, or rice.

Recipe by: Stewart and Jaffrey

Posted to KitMailbox Digest by Pat Hanneman kitpath@earthlink.net on Sep
24, 1998, converted by MM_Buster v2.0l.