Spiced spinach with apricots
This is my favourite way of cooking spinach, I will change the ingredients according to what’s in the cupboard. I have swapped the dried apricots for dried mango (using less) and swap spices. This spinach dish can be served straight away or served at room temperature.
I would recommend to chop the leaves up in a processor or roughly by hand with a large knife, the reason being when the leaves are left whole the spinach clusters together in lumps and the spices aren’t able to spread evenly throughout the spinach. For the same reason chop up the apricots into small pieces.
Chop the onion, garlic, chilli and grate the ginger.
It’s important to heat the cumin seeds in the hot oil for few seconds until they sizzle but not for long because they burn easily. Add the onion and soften it for 5mins, add the ginger and chilli.
Stir it in for a minute.
Add the chopped spinach, keep stirring.
Add apricots and keep stirring. When it spinach is wilted it’s ready.
Lightly Spiced Spinach with Apricots
- 250-350g / 9-12 oz fresh spinach chopped up roughly
- 30 ml / 2 tablespoons flavourless vegetable oil like sunflower
- 1 medium onion chopped finely
- 1/2 – 3/4 teaspoon of cumin seeds
- 50g / 1/4 cup dried apricots apricots chopped up small (you can substitute other dried fruit)
- 1 teaspoon fresh ginger grated
- 1 garlic clove chopped finely
- 1/2 teaspoon of mild red chili
- 1/4 teaspoon of salt
- nutmeg freshly grated
- 1/2 teaspoon of gram masala*
- 1-2 tablespoons of panner or ricotta or mascarpone cheese – optional
Heat the oil in a frying pan and add the whole cumin seeds let them sizzle for few seconds. Add the finely chopped onion turn the heat down and let the onion cook through for 5 minutes until it turns translucent and starts to turn golden, add the ginger, garlic, salt and chili, sir for a few seconds. Add the spinach and turn up the heat.
Keep stirring the spinach as you would do for a stir-fry and when it begins to wilt down add dried apricots and garam masala and nutmeg and stir until everything is well mixed. I don’t like to cook the spinach for very long after adding the last spices. The more you cook spinach the more water is released. If you’re adding the cheese add it in the last 30 seconds to a minute to warm it through.
*mix your own masala a least from the following; ground coriander, ground cumin, ground cardamon, ground fennel.