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.
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.