SPINACH & CAULIFLOWER BHAJI

Preparation Method :

• Divide the cauliflower into small florets, discarding the hard central stalk. Trim the stalks from spinach leaves. Heat the ghee or oil in a large saucepan, add the onions and cauliflower florets and fry the vegetables gently for about 3 minutes, stirring frequently.
• Add the garlic, ginger and spices and cook gently for 1 minute. Stir in the tomatoes and the stock and season with salt and pepper. Bring to the boil, cover, reduce the heat and simmer gently for 8 minutes.
• Add the spinach to the pan, stirring and turning to wilt the leaves. Cover and simmer gently for about 8-10 minutes, stirring frequently until the spinach has wilted and the cauliflower is tender. Serve hot.