Indian Style Leafy Vegetables

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g onion (s), cut into thin strips
  • 200 g spinach leaves, frozen, thawed and squeezed out a little
  • 600 g Chinese cabbae, cut into bite-sized pieces
  • 3 teaspoons vegetable oil (alternatively also clarified butter)
  • 100 ml milk (1.5%)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander, roughly ground
  • 1 teaspoon, leveled turmeric
  • 0.5 ½ teaspoon, leveled chili powder
  • salt
  • pepper
  • possibly water if required
Indian Style Leafy Vegetables
Indian Style Leafy Vegetables

Instructions

  1. Fry the onions in hot oil until browned. Add the spices and roast for about 1 minute. Add the spinach and Chinese cabbage and sweat for about 5 minutes while stirring. Add the milk. Simmer gently for approx. 15-20 minutes with the lid closed. If spinach and Chinese cabbage do not give enough liquid, add some water if necessary. Season to taste with salt and pepper.
  2. I like to eat basmati rice or baked potatoes with it.

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