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
Print Recipe
Pin Recipe Instructions
- 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.
- I like to eat basmati rice or baked potatoes with it.
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