Kashmiri Spinach Recipe

• 5 tbsp Oil
• 1/8 tsp Asafeotida, ground
• 2½ lb Spinach, washed & chopped
• ½ tsp Turmeric, ground
• ½ tsp Cayenne Pepper
• 1¼ tsp Salt
• ¼ tsp Garam Masala
  
  To Prepare Masala
• 1 tsp Black Cumin Seeds
• 1 tsp Cloves, whole
• 1 tbsp Cardamom Seeds, shelled
• 1/3 Nutmeg, whole
• 3 Cinnamon Stick (2 broken)

• Prepare the masala by grinding all the ingredients in a grinder.
• Take a large pan and heat oil in it over high flame. Put asafeotida in it along with spinach and stir.
• Now, add turmeric, cayenne pepper, salt, and baking soda in it and cook it till all the spinach has wilted.
• Add 2 cups of water in it cook it uncovered for 25 minutes over a medium high flame. Make sure it is not completely dry.
• Now, turn the heat on low flame and mash the spinach with the back of spoon. Continue to cook it for another 10 minutes and water if required.
• Sprinkle the grinded masala on the top, mix and serve hot.