Spinach And Cauliflower Bhaji

Recipe Ingredients

1		Cauliflower (medium)
1 lb	454g / 16oz	Fresh spinach - washed
4 tablespoons	60ml	Vegetable ghee or oil
2 tablespoons	30ml	Onions - coarsely chopped (large)
1		Ginger root - finely chopped
1 teaspoon	5ml	Cumin - ground
1 teaspoon	5ml	Turmeric - ground
2 teaspoons	10ml	Coriander seed - ground
1		Ca tomatoes - chopped
1 1/4 cups	296ml	Vegetable stock
		Salt and pepper to taste

Recipe Instructions

1. Divide the cauliflower into small flowerets, discarding the hard central stalk. Trim the stalks from the spinach leaves. Heat the ghee or oil in a large saucepan, add the onions and cauliflower flowerets, and fry the vegetables gently for about 3 minutes, stirring frequently.

2. Add the garlic, ginger and spices and cook gently for 1 minute. Stir in tomatoes and the stock and season with salt and pepper. Bring to a boil, cover, reduce the heat and simmer gently for 8 minutes.

3. Add the spinach to the pan, stirring and turning to wilt the leaves. Cover and simmer gently for about 8-10 minutes, stirring frequently until the spinach has wilted and the cauliflower is tender. Serve hot.

Source:
"Complete Book of Indian Cooking" by Sperling and McFadden

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