Gujerati-style Spinach with Lemon and Black Pepper


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 2 tablespoons vegetable oil
  • 1 garlic clove, crushed
  • 1 teaspoon cumin seeds
  • 1 kg ( lb) fresh spinach, well washed
  • Juice and zest of 1 lemon
  • ½ teaspoon sugar
  • 4 tablespoons plain yoghurt
  • ¼ teaspoon black peppercorns, coarsely crushed
  • Salt


    Heat the vegetable oil in a deep-sided frying pan, add the garlic and cumin seeds and fry for 1 minute to release their fragrance. Add the spinach, raise the heat and turn the spinach in the oil with the garlic and cumin. Add the lemon juice and zest and cook until the spinach has wilted. Stir in the sugar, yoghurt and black pepper and adjust the seasoning. Serve hot.