When my friend asked me about different ways she can cook spinach I was tempted to tell her to ask Popeye. I am reminded of Popeye effect that I used to read in the comic books where the pipe-smoking sailor man would burst open a a tin of spinach each time he sensed trouble. Once consumed his biceps would bulge and he could overcome all his enemies.
But jokes aside, Spinach is the most versatile green vegetable one can cook. It blends with almost all vegetables and meat. It is rich in iron and it is well known for its nutritional qualities. It has ability to restore energy, increase vitality and improve the quality of the blood.
I love spinach and often cook in different ways to suit my moods. there is Palak paneer (spinach with cottage cheese), there is SaiBhaji (Spinach cooked with vegetables and lentils and makes its regular appearance on sindhi Cuisine) there is AisiBhaji (Spinach cooked with onion and tomatoes), I even use Spinach in stir fried Chinese vegetables and in soups. Have you tried the cream of Spinach soup? try it, you will love it
This week I decided to cook with mutton.
1tsp black pepper
2 pods of cardamom
half kg mutton
2tsp coriander powder
1tsp cumin powder
1 bunch clean spinach (wash in three clean water bowls)
2 green chillies
coriander leaves for garnish
In a pan add 1tbsp of oil.
Add 1tbsp crushed ginger and 1 tsp black pepper and 2 pods of cardamom
Add half kg mutton
Stir and mix till it is properly coated with oil and begins to change color
Add 2 chopped tomatoes
Add salt, 1tsp turmeric, 2tsp coriander powder and 1tsp cumin powder
Mix and cook till it oil floats on the top.
Mix and let it cook for a minute
Add half cup water and pressure cook it upto three whistles
Garnish with coriander leaves and green chillies.
Serve with hot parathas.