Spinach In Tomato Sauce: Mchicha


1 big bunch of spinach —> please note: it shrinks during cooking{If you want more, please double the recipe}.
1medium onion, grated or chopped finely
2 tomatoes, finely chopped {with or without skin, optional}
1 tablespoon capsicum, finely chopped
chilli powder to taste
1/2 garlic paste
1/2/ ginger paste
1/2 to 1 teaspoon tomato paste/puree
1/2 teaspoon cumin powder
Pinch of turmeric powder {optional}
Salt to taste

A} Wash your bunch of fresh spinach and get the leaves off the stems
B} Discard stems and drain the leaves then chop them into very thin slices.
C} Heat some oil in a pan,
D} Add the chopped onions, fry until they are light brown
E} Add garlic and garlic paste, fry together for a minute
F} Add the capsicum, tomatoes and spices, let this cook for a bit and release its aroma
G} Add the tomato paste followed by the chopped spinach.
H} Add salt and stir in your pan.
I} Cover and let this cook, giving it a stir every so often. The spinach will reduce drastically in amount. Do not cook the spinach too long {over cook}; you will lose all the nutrients from it otherwise. Bweteen5 to 10 minutes should be good enough
J} You can add water to help it get done if it dries up too quickly
K} Serve and enjoy!

Written by Farhat

Farhat Abbas

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