Cooking at the end of the day when you are tired and exhausted can be a bit of a chore. I always have loads of tomatoes in my fridge – probably my favourite ingredient of all time – so am often coming up with inventive ways to use them – Indian style tomato chutney anyone?
This recipe uses them as the star ingredient and as I always like to eat greens, a handful of fresh spinach complements the dish perfectly. If you have some fresh fish, place it in the oven for 10 minutes (you may need a little longer if you have a large fish/portion) then you can quickly whip this tomato side dish to accompany the fish. Easy and no fuss.
It’s also great to use alongside more on an Indian feast if you are feeding a crowd. It adds zing and heat in equal measure.
Hot Spiced Tomatoes with Spinach
Serves 4 (accompanied with another dish or two)
2 tbsp rapeseed/vegetable oil
1 tsp brown mustard seeds
1 tsp cumin seeds
450g large tomatoes (works out to be about 6), quartered
1/2 tsp turmeric
1 tsp coriander powder
1 tsp Kashmiri chilli powder (less if you like it less hot)
1 tbsp jaggery (or sugar if you don’t have jaggery see note below)
1 tsp salt
1 handful of fresh spinach
- Gently heat the oil and when it is hot place the cumin and mustard seeds into the pan. They will sizzle immediately. Keep the heat low. After 10 seconds add the quartered tomatoes and move around the pan so that the spices cover them.
- Add the spices, salt and jaggery and then after 20 seconds add the water. Keep on a low heat and simmer for a couple of minutes.
- Add the fresh spinach and take off the heat. The spinach will wilt from the heat of the tomatoes. Do not overcook the tomatoes as you want them to have soften but still to have held their shape as much as possible.
Serve with freshly cooked fish or chicken or as part of a large Indian feast.
Jaggery – also known as palm sugar – check out the health benefits of using jaggery instead of sugar here.