Name: Mrs. Vakharia’s Peanutty Spinach (Palak Sengdana Nu Shaak)
Yield: Serves 6
Cuisine: India
Ingredients: ½ teaspoon cayenne (ground red pepper); ¼ teaspoon ground asafetida; ¼ teaspoon ground turmeric; 1 pound fresh spinach leaves, well rinsed; 2 teaspoons coriander seeds, ground; 1 teaspoon white granulated sugar; 2 teaspoons cumin seeds, 1 teaspoon whole and 1 teaspoon ground; ½ cup unsalted dry-roasted peanuts; 2 tablespoons peanut or canola oil; 1 tablespoon finely chopped fresh ginger; 1 teaspoon coarse kosher or sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

An old friend of the family, Mrs. Vakharia was an opinionated cook. If she didn’t like something, she did not hesitate to let you know. Because she was exceptional in the kitchen and cooked the vegetarian fare of her original Gujarati home kitchen with such expertise, she expected the same from others. I always enjoyed my occasional weekend visits to her home in Flint, Michigan, a culinary oasis during my days as an impoverished college student at Michigan State University.