Spinach And Cauliflower Bhaji
Serving Size : 1
Ingredients for prepare Spinach And Cauliflower Bhaji
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | medium | cauliflower |
| 1 | pound | fresh spinach - washed |
| 4 | tablespoons | vegetable ghee or oil |
| 2 | large | onions - coarsely chopped |
| 1 | 1" piece | ginger root - finely chopped |
| 1 | teaspoon | cumin - ground |
| 1 | teaspoon | turmeric - ground |
| 2 | teaspoons | coriander seed - ground |
| 1 | 14 ounce | ca tomatoes - chopped |
| 1 1/4 | cups | vegetable stock |
recipe Spinach And Cauliflower Bhaji
1. Divide the cauliflower into small flowerets, discarding the hard central stalk. Trim
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the stalks from the spinach leaves. Heat the ghee or oil in a large saucepan,
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add the onions and cauliflower flowerets, and fry the vegetables gently for
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about 3 minutes, stirring frequently. 2. Add the garlic, ginger and spices and cook gently for 1 minute.
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Stir in tomatoes and the stock and season with salt and pepper. Bring to a
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boil, cover, reduce the heat and simmer gently for 8 minutes. 3. Add the spinach to the pan,
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stirring and turning to wilt the leaves. Cover and simmer gently for about 8-10 minutes, stirring frequently
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until the spinach has wilted and the cauliflower is tender. Serve hot.
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