Bengali Spinach RecipeOrigin: Bangladesh Period: Traditional |
Ingredients:
600g fresh spinach, washed and drained 
Bengali Spinach Preparation:Method:Cook the potatoes in lightly-salted water for about 15 minutes, or until just tender then drain and set aside. Heat a little oil in a wok and when hot add the ginger, asafoetida and fennel seeds. Fry for 2 minutes then add the spinach and stir-fry for 5 minutes before adding the chillies and seasoning with salt. Stir-fry to combine then stir-in the cooked potatoes. Stir to combine then add the fenugreek leaves. Add a little hot water if the mixture is too dry and cook for about 5 minutes, or until all the ingredients are hot and well combined. Serve hot. |
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