Serves: 4
Total Calories: 107
1. Heat the oil (or ghee) in a medium nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle immediately. Then add the ginger and green chili peppers and stir until golden, about 1 minute.
2. Mix in the carrots, then add the coriander, turmeric, and salt. Stir about 1 minute, ad the tomato, then cover the pan and cook until the carrots are crisp-tender, 5 to 7 minutes.
3. Mix in the spinach, cover again, and cook until the spinach is just wilted or until the carrots are soft, 5 to 7 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Carrots with Fresh Spinach Ribbons recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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