INGREDIENTS:

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

METHOD:

1. 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.
2. 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.
3. 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.
4. 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.