Spinach & Tomato - Palak Toomatar

(click to enlarge)	Spinach & Tomatoes India - Palak Toomatar.
	Serves: Effort: Time: Preprep:	3 main *** 1 hrs Total		Palak Toomatar is a wonderful way to use fresh spinach. The finished dish is a complex medely of complementary flavors that need only rice to make a complete vegetarian meal. It will also work very well to acompany many western dishes, especially with rice as a third item. This dish takes refrigeration and reheating very well.

1

1-1/2
10
2
1
1
2
1/2
4
1/2
1/4
1
1/2
1

#

#
oz

cl
in
t
t
T
t
t
T
t
T

Spinach, washed
(see note-1)
Tomatoes, ripe
Onion
Chili Serrano
Garlic
Ginger root
Coriander seeds
Cumin seeds
Oil (orig ghee)
Pepper, black
Turmeric
Garam Masala
Salt
Lemon Juice

Prep

Wash SPINACH, cut stems in short pieces, chop leaves course.
Peel TOMATOES, chop course
Halve ONION lengthwise, slice thin. Chop CHILI and GARLIC fine. Slice GINGER thin lengthwise, then slice into very narrow matchsticks. Crush CUMIN SEEDS course. Mix all with CORIANDER SEEDS.
Grind PEPPER, mix with SALT, GARAM MASALA and TURMERIC.

Run

Heat OIL in a large sauté pan. Sauté Onion Mixture slowly until showing a touch of color.
Add Spice Mix and sauté a couple minutes more.
Add Spinach and sauté to wilt and coat with oil.
Add Tomatoes and enough Water so there will be some free liquid. Cover and simmer 15 minutes or so, stirring occasionally and adjusting liquid if needed. You should end up with a fair amount of liquid.
Stir in LEMON JUICE and adjust Salt to taste.

Serve

Serve with rice

NOTES:

1 # is the amount of spinach (including stems) you want to end up with after wash and sort. For really good bunches you can start with 1-1/4 #, but more for grungier bunches.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch