12 December 2012,23:06 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a shallow pan and add the cumin seeds. When the seeds begin to sizzle, add the spinach and cook the leaves in their own juices.
  • Stir and mash the leaves until the spinach is wilted and fairly dry. Remove and set aside.
  • Melt the butter in a shallow pan. Add the ground spices, salt, garlic, tomato puree and sieved tomatoes.
  • Stir well to combine for 1-2 minutes or until the butter separates from the tomato mixture. Then add little water.
  • Add the spinach leaves, cook for about 5 minutes, stirring occasionally.
  • Add a little water if needed. Finish with the fresh green chilli.
  • Serve with Basmati Rice.


  • 550 grams baby spinach leaves, washed, drained and pat dried
  • 100 grams passata (sieved tomatoes)
  • 2 tablespoons Cooking oil
  • 2 tablespoons butter
  • Salt to taste
  • 1 garlic clove, crushed
  • 1 tablespoon tomato puree
  • 1 green chilli, split lengthways
  • 1 teaspoon cumin seeds

Ground Spices

  • 1 teaspoon chilli powder
  • ½ teaspoon ginger paste

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