Title: Kashmiri Spinach
Categories: Side Ethnic Vegetable
Yield: 4 Servings

5	tb	Mustard oil
1/8	ts	Asafetida
2 1/2	lb	Spinach, washed & chopped
1/2	ts	Tumeric
1/2	ts	Cayenne
1	ts	Salt
1/2	ts	Baking soda
1/4	ts	Garam masala

Heat oil in a very large pot over high heat. Let oil smoke a few minutes so that it loses its pungency. Put in the asafetida & all the spinach. Stir, add turmeric, cayeene, salt & soda. Cook & stir until the spinach wilts. Add 2 c water & cook uncovered over medium-high heat for 25 minutes. Stir occasionally. Reduce heat to low & mash spinach with back of a spoon. Cook, uncovered, for another 10 minutes. Sprinkle garam masala over top & serve.

Madhur Jaffrey, "A Taste of India"

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