Korma Sabzi

(Spinach Korma)

Vegetarian Preparation:

Ingredients:

  • 1 kg spinach (preferably baby, washed and finely chopped) [Note: For washing / drying fresh spinach a salad spinner works well. If using frozen spinach use chopped variety if possible and try to defrost before using]

  • 1 X medium-large onion (finely diced)

  • 250 g coriander / cilantro (washed and finely chopped)

  • 250 g leeks and/or spring onions (washed and finely sliced)

  • 250 g parsley (washed and finely chopped) (optional)

  • ½ C fenugreek (dry) (optional)

  • 1-1.5 X lemon (juiced) (depends on desired zest)

  • 1-4 X fresh green chili (seeded and thin sliced crosswise) (optional depending on desired spiciness)

  • 1 X 400g / 14oz can red kidney or white cannellini beans (drained)

  • 2-3 C water

  • 2 T dill (dry)

  • 2 T cinnamon, ground (depends on desired taste)

  • 3 T cumin, ground (depends on desired taste)

  • 3 bouillon vegetable or chicken bouillon (preferably Knorr)

  • Salt (to taste)

  • Pepper (to taste)

  • 4 T vegetable oil (preferably canola / rape seed)

Preparation:

  1. Defrost spinach (if frozen).

  2. Add oil to pot and sauté and sufficiently salt onion(s) over medium-high heat for 5-6m.

  3. Add spinach and stir into onions so onions and spinach properly mixed.

  4. Add water, bouillon cubes, and 1 t black pepper and stir, allowing spinach to soften and cook down a bit.

  5. Add coriander / cilantro, parsley (if using), lemon juice, chili, dill, cumin, cinnamon, and fenugreek, mix all ingredients and continue to cook for 10-15m. 

  6. Add white or red kidney beans and cook for another 15-20m until oil has separated / risen.

  7. Service with challow.

  8. Enjoy!

Non-Vegetarian Preparation:

Ingredients:

Same as above with lamb or beef chunks (no beans)

Preparation:

  1. Add oil to pan and saute ½ of diced onions over medium-high heat, salting sufficiently.

  2. Add meat to pan and allow to brown with onions. 

  3. Follow directions above with remaining onions and other fresh and dry ingredients. 

  4. Add meat mixture to spinach mixture 10-15m after adding all the fresh and dry ingredients to spinach (per the preceding step #3), lower heat to medium. 

  5. Simmer until spinach cooked down and meat is tender.

  6. Service with challow.

  7. Enjoy!