Total Calories: 326
1. Prepare the 5-spice powder and roast the almonds. Then, heat the oil in a medium cast-iron or nonstick wok over medium-high heat and add the 5-spices they should sizzle upon contact with the hot oil. Then add the ginger, garlic, and green chili peppers, and stir about 30 seconds.
2. Add the asafoetida, spinach, and salt, and stir over high heat 2 to 3 minutes. Cover the pan, reduce the heat to medium-low, and cook until the spinach is well glazed with the spices. Uncover the pan, increase the heat to high, and dry any juices that may have accumulated. Transfer to a serving dish and keep warm.
3. To the same pan, add the bell pepper and cook, stirring, until crisp-tender, 1 to 2 minutes. Scatter over the spinach. Sprinkle the roasted almonds and garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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