1 1/2 tablespoons corn oil or canola oil
1/2 teaspoon ajwain seeds (carom seeds)
1 teaspoon cumin seeds (jeera)
3 garlic cloves (optional)
16 oz baby spinach, washed and cut into very small pieces
1/4 teaspoon turmeric (haldi)
1 1/2 teaspoon cumin powder (jeera powder)
1 teaspoon chili powder
1/4 cup chickpea flour (besan flour)
1/4 cup coriander leaves
salt to taste
- Pour oil into a pan and let it get hot over medium heat. Fry the ajwain seeds, cumin seeds, and garlic cloves (optional) for a few seconds. Add in a pinch of turmeric, a pinch of chili powder (separate from amounts in recipe), and some salt. Put the spinach in the pan and mix well.
- Change the heat to medium-low. Cover the pan and let it cook for 5 minutes, stirring once in a while, or until the spinach becomes very soft.
- Add in the turmeric, cumin powder, chili powder and mix well. Let it cook for 1 minute and then add the chickpea flour. Mix well and let it cook for 1 more minute.
- Mix in the coriander leaves, cover the pan, and turn the stove off. Let it sit for a few minutes and then serve hot.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.