Spicy fried spinach (Palak bhaji) from The Complete Asian Cookbook by Charmaine Solomon

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Notes about this recipe

  • ashallen on December 13, 2019

    I need to try this again. I tried using frozen whole-leaf spinach instead of fresh and it softened too quickly during cooking. Flavors are strong and both savory/earthy (from the spinach and spices) and a bit sweet (from lots of browned onion). I used the optional black cumin seed. I liked it best as a side dish versus the focus of the meal.

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