Sautéed Spinach & Jalapeño Besan

Sautéed Spinach & Jalapeño Besan

by doseofshivs
Jump to Recipe Print Recipe
Print Recipe

Sautéed Spinach & Jalapeño Besan

This recipe is gluten-free, jain and can be made vegan. It is best served with rice or roti (flatbread). It is simple, healthy and easy to make.
Course: Main Course
Cuisine: Indian
Keyword: Gluten-Free, Vegetarian, Jain Friendly

Ingredients

  • 1 cup fresh spinach washed and cut
  • 1/2 cup chickpea flour
  • 1/4 cup dahi (yogurt) or water
  • 2 jalapeños diced
  • 1 tsp salt to taste
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp cumin coriander
  • 1 tsp hing (asofetida)
  • 1 tbsp oil canola

Instructions

  • Sauté spinach and jalapeños in oil on medium heat.
  • Add in asofetida (hing) and keep stirring until spinach is tender.
  • In a separate bowl, mix chickpea flour with either water or yogurt.
  • Take the chickpea flour mixture and add to the cooked spinach.
  • Add in salt and spices to the spinach and besan.
  • Stir well and serve warm with roti (flatbread) or rice.

Notes

Besan is chickpea flour. Replace yogurt with water to make it vegan.