Indian Palak (spinach)

Spices

  • A scant tsp of black cumin (this is a little harsher than than regular cumin; but really not very similar in taste)
  • 3 tsp of coriander seeds
  • hot chili
  • ½ tsp of tamarind
  • A scant ½ tsp of mase [muskotblomma fleure de muscot]
  • 1 centimeters whole cinnamon stick [kanelstång canelle en bâton]; or if not available, replace with ½ tsp of ground cinnamon
  • White poppy seeds [vallmofrön grains de paveau]
  • Salt to taste (about 1 tsp)
  • Garlic to taste
  • Water

    Other ingredients

  • Oil for frying
  • 1 large onion
  • Spinach (½ kg?)

    Peel the onion in small peaces and fry in oil (preferably ghee; if not available replace with a mild oil - olive oil is not a good substitute). Add the whole cumin seeds immediately. Grind the coriander and add as well. When the onion is half-cooked, add water and spinach.

    Add mace, tamarind and salt and let simmer for half an hour or so. Grind the garlic or cut into small pieces towards the end. Add the poppy seeds a couple of minuts before serving.