Malabar spinach stir fry
Malabar spinach stir fry

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, malabar spinach stir fry. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Malabar spinach stir fry is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Malabar spinach stir fry is something which I’ve loved my whole life. They are fine and they look fantastic.

In a large saucepan or wok, heat the oil and add garlic, ginger, and scallion. Taste and adjust seasoning with salt and pepper. Greens contain a lot of iron, hence I prefer to make them once a week.

To get started with this particular recipe, we have to prepare a few components. You can have malabar spinach stir fry using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Malabar spinach stir fry:
  1. Make ready 500 gm spinach chopped
  2. Get 2 fish head
  3. Make ready 1 tbsp ginger garlic paste
  4. Take 1 cup potato and pumpkin chopped
  5. Make ready 1 tsp five spices
  6. Prepare 1 tsp turmeric powder
  7. Make ready 1 tsp red chilli powder
  8. Make ready To taste salt and sugar
  9. Get As needed oil

So now, whenever we have malabar spinach, I always fix it this. Spinach is a regular side vegetable on our rice menu. Most of the time, I make the stir fry with the Spinach available locally. It is easy to make, yummy and highly nutritious too(ask Popeye).

Instructions to make Malabar spinach stir fry:
  1. Heat oil and fry the fish head well and remove
  2. Now add five spices and ginger garlic paste
  3. Fry the potatoes and pumpkin with salt and turmeric powder
  4. Add spinach and stir fry well and cover
  5. Add the fish head and cover again
  6. As everything is soft add sugar and red chilli powder and mix well
  7. Serve with rice

But the spinach has more water content than the Kerala spinach and the end result is a wet thoran, unlike the crispy cheera thoran. Malabar spinach has stiff, slightly spongy leaves reminiscent of chard. Because of its texture, it's best used cooked rather than in salads. Malabar spinach, also called Mong Toi, originates in India, where it readily grows on vines. This healthy green is easy to grow, as the tough leaves are more tolerant to heat than most spinach varieties.

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