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Sauteed Spinach in Fennel Tomato Sauce [Vegan]
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.
Ingredients You Need for Sauteed Spinach in Fennel Tomato Sauce [Vegan]
How to Prepare Sauteed Spinach in Fennel Tomato Sauce [Vegan]
- Heat the oil and add in the fennel and cumin seeds and wait for them to sizzle.
- 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.
- 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
- 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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Thanks for this recipe, it was very nice but you missed out the quantities of cumin seeds and cinnamon (I used 1tsp of each).