300 gm baby spinach
2 Tbsp canola oil
1 tsp green chilli, chopped
1 Tbsp garlic, chopped
Salt to taste
1 fresh red chilli, sliced
1 Tbsp ginger, sliced
3-4 garlic, cloves, sliced
1 tsp cumin seed
Fenugreek leaves, dried and crushed
Wash and blanch spinach.
In heavy bottom pan, heat canola oil. Temper with cumin seeds and garlic. Let garlic turn golden brown, then add ginger,spinach and chillies .
Quickly toss over high flame so spinach wilts off nicely but does not overcook to lose flavors.
Taste for seasoning before serving.
Garnish with fenugreek leaves (optional).