Sauteed Spinach

This is a Sindhi spinach traditionally cooked in an iron plated vessel to let some iron dissolve into the spinach (while it gets cooked) therefore improving its nutritional value. The color of the spinach also turns darker since some amount of iron goes into it during the cooking process.
However, if you do not have an iron plated vessel make it in your regular container just like I have (since I did not have an iron plated vessel either). I can assure you the spinach will turn out great either ways (with/without the iron vessel). This is also called "Tavi kaa Saag" since its made in a Tavi.

INGREDIENTS:
2 Tomatoes (finely chopped)
1 Bunch of spinach (washed and finely chooped)
3-4 big cloves of garlic (chopped finely)
1 green chilly
1 mediun sized onion (chopped finely into squares)

Heat 1/2-1 tbspn of oil on medium flame. When it turns hot add garlic. Do not make the garlic brown.

Add the finely chopped onions along with the chilly.

Stir and saute the onions on medium to low flame till it becomes transparent. Do not make it brown.

Add finely chopped spinach.

Stir well on a medium to low flame till all the spinach comes down and shrinks in volume (this takes about 1-2 minutes).

Add finely chopped tomatoes now.

Add salt as per your taste.

Add 1/4 tspn of turmeric.

Stir well on a medium to high flame.

Lower the flame and cover it with lid for about 5-7 minutes opening the lid once or twice to make sure the spinach is not getting burnt or sticking to the bottom of the vessel.

Crush/smash the spinach using the back of the spoon as shown:

You can even use this to smash all the ingredients:

Keep crushing for about 10 minutes on very low flame so the tomatoes, onions and garlic should disintegrate or be smashed completely. The spinach should become creamy/smooth in texture.

Add some butter or ghee into the spinach before serving and serve it hot with roti or paratha. This tastes absolutely delicious. Try this recipe out. I'm sure you all will love it.
(For a slight variation you can also add some paneer cubes into it in the end).



NUTRITIP:
Cooked spinach is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.