Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil -halved lengthwise
1 ts Mustard seeds -thinly sliced crosswise
1/4 ts Cumin seeds 1 lb Spinach
1/4 ts Turmeric -tough stems trimmed
1/2 ts Garam masala 1 tb Butter
1 md Onion(s), thinly sliced 4 md Tomatoes, peeled
1 tb Ginger, finely chopped -coarsely chopped
3 lg Garlic clove(s) Salt and pepper to taste
-thinly sliced 1/4 c Cilantro leaves
1 md (to 2) jalape¤o chiles Lemon wedges for serving

1. Heat the vegetable oil in a large saucepan. Stir in the mustard and
cumin seeds and cook over moderately high heat, stirring, for 1
minute. Add the turmeric and the garam masala and cook for 1 minute
more. Add the onion and ginger and cook, stirring, until the onion is
softened, about 3 minutes. Stir in the garlic and jalape¤o and
continue cooking until fragrant, about 2 minutes more.

2. Add the spinach to the pan in large handfuls, stirring until wilted
before adding another handful. Cook, stirring, until the exuded
liquid has evaporated, about 2 minutes. Stir in the butter until
melted, then add the tomatoes. Lower the heat to moderate and simmer,
stirring occasionally, until thickened, about 10 minutes. Season with
salt and pepper to taste.

3. Keep warm. Serve alongside Green Pea Cakes garnished with cilantro
and lemon wedges.

Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95

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