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Sautéed Spinach in Fennel Tomato Sauce

The most pronounced flavor here is the fennel. This recipe is pretty much a typical rendition of any kind of a Bengali stir fry, with the exception of the tomatoes which add a new dimension of flavor to this dish.

Sautéed Spinach in Fennel Tomato Sauce

This Recipe is :

Dairy FreeVegan


  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 small red onion, cut into a coarse dice
  • 2 dried red chilies
  • 1 teaspoon freshly grated ginger
  • 2 cloves of garlic, grated
  • 1 large tomato cut into a dice
  • 2 green chilies, finely chopped
  • 1 teaspoon salt
  • 3 cups of washed fresh spinach leaves


  1. Heat the oil and add in the fennel and cumin seeds and wait for them to sizzle.
  2. Into this mixture add in the red onion, ginger, garlic and mix well. Cook on low heat for about 5 minutes until the onions are soft and just beginning to turn golden.
  3. Add in the tomato, cinnamon and the chilies and salt and cook this mixture for 15 minutes, stirring frequently. At this point, you should have a fairly smooth and dry gravy, with the onions soft and melted into thick sauce
  4. Fold in the spinach leaves and cook for another 3-4 minutes, until the spinach is just cooked through. The spinach should absorb the sauce into a thick soft mixture.





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