A spinach curry which is a comfort food and staple curry every week at my home.
Anyone who knows me would know I have been having spinach every three days once in the last 2 years or so. I have less iron and ferritin in my body so this spinach really helps. Or I believe it helps. I have started to love spinach recipes recently.
This is something that my mom made for me when I was back home. It’s a staple for us to have spinach every other day. I guess for all the junk food i was eating the last few years, my childhood healthy food saved me. Otherwise I would have not had this strength.
You can make this with any spinach you want.
Other favorite spinach recipes: SPinach Garlic curry, Palak Paneer, lamb spinach curry
Ingredients
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin – 2 tsp
- Red chillies – 4
- Garlic cloves – 7-8
- Onions or shallots- 1 medium or 3/4 cup, finely chopped
- Green chillies – 2
- Salt – 1 tsp
- Tomatoes – 2, chopped
- Spinach leaves – 4 cups
- Tamarind – 1/4 lemon sized
- Turmeric – 1/2 tsp
- sambar powder – 1 tsp
- Ghee – 1 tsp
Directions
- Wash the spinach. In a cooker add 2 tablespoon gingelly oil , once the oil is hot add mustard, cumin, and let it splutter .
- Add 3 to 4 red dried chillies , garlic cloves, onions , green chillies with salt and saute for a minute.
- Add tomatoes, lemon size tamarind and sauté them all for 5 mins.
- Add the spinach with turmeric and sambar powder , salt and hing.
- Share them as well for 5 mins.
- After 2 mins add one cup of water and close the cooker and wait for two whistles.
- Open it and slowly mash it together using a masher.
- Serve with a spoon of gingelly oil or ghee.
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