Follow these steps for perfect results
Garlic
cloves
Spinach
chopped
Cardamom
large
Dry Kashmiri Chilies
Cumin Seeds
Fennel Powder
Mustard Oil
Asafoetida
Salt
to taste
Clean and chop the spinach.
Heat mustard oil in a pan.
Add cumin seeds, asafoetida, cardamom, dry red chilies, and garlic.
Sauté until the garlic turns golden brown.
Add spinach and salt.
Cook until the spinach softens.
Add fennel powder and mix well.
Transfer to a serving bowl and serve.
Optional: Add black pepper powder, cumin powder, lemon juice, and a pinch of sugar before serving.
Expert advice for the best results
Adjust the number of chilies based on your spice preference.
Ensure the spinach is thoroughly cleaned before cooking.
Everything you need to know before you start
10 mins
Can be made a day in advance.
Serve hot in a bowl. Garnish with a dollop of butter or a sprinkle of fennel powder.
Serve with Panchmel Dal and Phulke.
Serve with steamed rice.
Complements the flavors of the dish.
Discover the story behind this recipe
Traditional dish in Kashmiri cuisine.
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