Subj : Spinach Curry
To   : All
From : Ben Collver
Date : Wed Oct 15 2025 07:18:19

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach Curry (Palak Curry)
 Categories: Indian
      Yield: 2 Servings
 
  2 1/2 c  Spinach (150 g); chopped,
           - tightly packed
  1 1/2 tb Oil
    1/2 ts Cumin seeds
    1/2 c  Onion (1 md); fine chopped
      1    Green chiles; up to 2
      1 tb Ginger & garlic -OR-
      1 ts Ginger & garlic paste
    1/2 ts Salt; adjust to taste
    1/8 ts Turmeric
  1 1/2 tb Besan (gram flour) -OR-
      4 tb Almond meal -OR-
      6 tb Coconut; fresh or frozen
    3/4 ts Garam masala;
           - adjust to taste
  1 1/4 c  Water; more if needed
    1/2 tb Kasuri methi
           - (dried fenugreek leaves);
           - adjust to taste
      1 tb Lemon juice; up to 1-1/2 tb,
           - for serving
    3/4 tb Ghee -OR-
      1 tb Butter or oil
      2 cl Garlic; up to 3, sliced
      1    Dried red chiles;
           - up to 2, broken
    1/8 ts Hing; (asafoetida)
 
  Preparation time: 10 minutes Cooking time: 20 minutes
  
  Easy to make, delicious and healthy spinach curry made in Indian
  style with spices. Goes well with naan, roti or any flavored rice
  like jeera rice.
  
  Heat oil in a pan and add cumin seeds. When they splutter, add onions
  and green chiles.
  
  Saute until the onions turn golden. Add ginger garlic, turmeric, and
  salt. Saute for 2 minutes.
  
  Next add besan/gram flour and garam maslaa. On a low heat, saute
  until the flour begin to smell aromatic. The raw smell of the flour
  should have completely gone.
  
  Then add spinach and saute until it wilts. To a blender pour 2/3 cups
  water. Add the sauteed spinach and onion mixture.
  
  Make a smooth or slightly coarse puree to suit your liking.
  
  Transfer this back to the same pot along with more water. I added
  1-1/4 cups in total to blend and add at this stage. You may need more.
  
  Bring this to a boil and cook for 3 to 4 minutes until the spinach
  curry smells good.
  
  When the curry turns thick yet is of pouring add kasuri methi. Mix
  and turn off. Taste it and add more salt if needed. It will still
  taste slightly bland at this stage.
  
  Temper:
  
  Heat ghee or butter in a small pan. Add sliced garlic and red chiles.
  Fry the garlic until it turns golden.
  
  Add hing and pour this to the spinach curry. Give a good mix and
  cover it.
  
  Squeeze lemon juice before serving. Spinach curry is best served hot
  with butter naan, roti or jeera rice.
  
  Rinse and chop onions, spinach, ginger, garlic, and green chiles.
  
  Recipe by Swasthi Shreekanth
  
  Recipe FROM: <https://www.indianhealthyrecipes.com/spinach-curry/>
 
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