Spinach Curry
So some people just stir fry and then simmer with coconut milk or milk. A lot of people just cook chopped spinach with spices & lentils or legumes. Since palak is mild in flavors it turns out well however it is cooked. Most of these curries are mildly spiced as we don’t want the flavor of spices to dominate. So this spinach curry is different from the usual Indian curry preparations. This recipe does not use any lentils and is made with pantry staples. Sometimes I also add sautéed veggies like peas, potatoes and carrots. The curry is mildly spiced to flavor up and is not very hot. So this is kids’ friendly if you skip or reduce the green chilies. I make this quite often to go with the rotis & my family loves it because it is so aromatic, flavorful & tastes delicious. In Indian Cuisine we use spinach to make different kinds of dishes. This chana saag is a favorite at home and often I add a handful of the fresh leaves to sambar, stir fry dishes and some times even to make chutney. Here are some you may want to check. Palak recipes Spinach RiceHara bhara kababSpinach omeletteDal palakpalak paneer
How to Make Spinach Curry (Stepwise Photos)
1.Heat 1½ tablespoons oil in a pot and add ½ teaspoon cumin seeds. 2.When they begin to splutter, add ½ cup fine chopped onions and 1 to 2 chopped green chilies. Saute them well until the onions turn golden. Then add chopped 1 tablespoon chopped ginger garlic, ½ teaspoon salt and ⅛ teaspoon turmeric. 3. Saute for 2 minutes to bring out the aroma of ginger garlic. Then add 1½ tablespoons besan (gram flour) and ¾ teaspoon garam masala. If you do not have gram flour, you can use 4 tablespoons almond meal or 6 tbsps (¼ cup + 2 tbsps) grated fresh or frozen coconut. If you do not have both then, skip it and use thick coconut milk later as mentioned below. 4.Regulate the flame to low and saute all of these for about 4 to 5 mins without burning. When done you will begin to get a nutty aroma.The raw smell of the gram flour/ besan should disappear completely. If the flour begins to stick to the pot, add a bit more oil and cook covered. 5. Add 2½ cups chopped spinach. 6. Saute again till the leaves wilt completely. Cool this slightly. 7.Pour water to a blender jar and add this mixture. Blend to a smooth or coarse puree to suit your liking. I do it smooth as my kids don’t like the chunky curry. 8. After transfer the puree to the pot along with 1¼ cup water. Give a stir and bring it to a boil. 9. Cook it for 3 to 4 mins adding more water if needed. The spinach curry begins to smell flavorful when done. Crush ½ to ¾ tablespoon kasuri methi and add it. Turn off when the curry turns slightly thick yet is of pouring consistency. It thickens further after cooling.
Temper
- Tempering the spinach curry is very essential. Heat ¾ tablespoon ghee or 1 tablespoon butter in a small pan. Add 1 to 2 broken dried red chilies and 2 to 3 chopped garlic cloves. Fry until the garlic turns lightly golden. Add ⅛ teaspoon hing/ asafoetida and turn off. Pour this over the palak curry. Give a good mix and cover the bowl. Rest it for a while. This way the flavors of garlic, red chilli and hing will be absorbed well. The most important step is to squeeze some lemon juice before serving. Serve with hot butter naan, roti, jeera rice or ghee rice. Related Recipes
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