Ethnic Recipes

Moghlai (Spinach)

3 pounds fresh spinach
1 (2-inch) piece ginger root
4 tablespoons vegetable oil
2 ounces butter
1/2 teaspoon fennel seeds
4 whole cardamom pods
3 onions, cut into fine half rings
1 teaspoon salt
1/4 teaspoon red chili powder
1/2 teaspoon garam masala

Wash spinach well and set it aside.

Cut ginger into fine julienne strips.

Over medium heat, cook oil and butter in a large pan. Lower heat, then add fennel seeds and cardamom pods. Stir once, then add onions and ginger.

Stir and fry until the onions turn a rich brown color.

Put in the spinach. Cover and allow it to wilt completely, stirring every now and again.

Turn heat to medium, then add the salt and chili powder. Cover and cook for 25 minutes.

Remove the lid and add garam masala. Stir and cook uncovered for 5 minutes more or until there is hardly any liquid left in the pan.

• Vaca Frita