Summary

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

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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.