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Spinach and rocket stir-fry

Serves 4 as a side, 2 as a main

200g / 2 well packed cups fresh spinach 
200g / 2 well packed cups wild rocket
4 tablespoons rapeseed oil
½ teaspoon crushed chilli (optional)
½ teaspoon Panch Puran
1 medium onion
3 garlic cloves
25g | 1oz fresh ginger
1 large tomato
½ teaspoon salt
1 teaspoon Malekhu masala
1 bunch spring onions




Wash and dry the spinach and rocket; if the rocket leaves are long tear them in half
Peel and finely slice the onion from root to tip
Peel and finely slice the garlic
Finely slice the ginger into rounds then slice across the round to make very thin matchsticks
Cut the tops and roots then peel the outer bits from the spring onions cut them into 2cm / 1 inch pieces
Roughly chop the tomato
Heat the oil in a wok or high sided frying pan until it's shimmering but not quite smoking, add the chilli and panch puran. Fry the seeds until they start to pop then add the onion, garlic, ginger and salt. You will need to keep stirring to prevent the onion from burning at the edges. Once it starts to turn translucent add the Malekhu masala, frying until the spices start to stick. Add a tablespoon or 2 of water to lift the spices off the bottom of the pan. Add the tomato and fry, stirring occasionally until the tomato softens but still holds its shape. Tip the spinach, rocket and spring onions to the pan and keep frying and turning the spinach, until it is completely wilted. Check for salt and add more if needed serve immediately.



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