Garlic Spinach


  • 100ml sunflower oil
  • 2 tsp fenugreek seeds (see tips)
  • ½ tsp asafoetida (see know-how)
  • 6 garlic cloves, cut into 2mm slices
  • 1kg spinach, washed, cut into 1cm strips and left to dry overnight, if you like, see tip
  • 2 medium onions, halved and sliced into 5mm strips
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 3 tsp ground coriander
  • 1 tsp ground cumin
  • 1½ tsp medium red chilli powder


  1. Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).
  2. Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.
  3. Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately.

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