MOGHLAI SPINACH CURRY
| 1 bunch fresh silverbeet/spinach | 4 whole cardamom pods |
| a piece of fresh ginger, about 2" x 1" | 3 medium onions, peeled and sliced into fine half rings |
| 4 tablespoons vegetable oil | 1 teaspoon salt |
| 4 tablespoons/50g ghee | ¼ teaspoon red chilli powder |
| ½ teaspoon whole fennel seeds | ½ teaspoon garam masala |
Wash the spinach well, chop roughly and set it aside. Peel the ginger and cut it into very fine julienne strips.
Over a medium heat, heat the oil and ghee in a pan large enough to hold all the spinach. When the fat is hot, put in the fennel seeds and cardamom pods. Stir once and add onions and ginger. Stir fry until the onions turn a rich, brown colour.
Put in all the spinach, stuffing it into the pan if necessary. Cover, and allow the spinach to wilt completely. Stir every now and again. When spinach has wilted, turn heat to medium, add the salt and chilli powder, cover and cook for 25 minutes.
Remove the lid and add the garam masala. Stir and cook the spinach, uncovered, for another 5 minutes or until there is hardly any liquid left at the bottom of the pan.