Indian Spinach Curry

Do you want to learn to make authentic Indian spinach curry? Do you want to know about the main regional variants of spinach curry? Read our guide for facts & information…

This is a curry from the south of India which includes spinach and potatoes in a delicious coconut based sauce and it is best served with boiled rice. This is what you will need to prepare this delectable yet nutritious Indian spinach curry

I lb baby spinach leaves (washed and chopped)
1 lb firm potatoes peeled and cut into large pieces
1 medium sized tomato (chopped into very small pieces)
1 large onion (chopped into thin long slices)
1 inch piece of ginger (peeled and minced)
5-6 fresh curry leaves
3-4 green chilies (chopped thinly)
1/ 2 can of coconut milk
freshly chopped coriander leaves for garnish
1tsp urad dal
1tsp cumin seeds
1 tsp mustard seeds
1tsp turmeric
1tsp red chili powder
Pinch of asafetida
Salt to taste
1tsp tamarind concentrate
1tbsp cooking oil

To begin with you will need to boil the potatoes till tender in a large pot of salted water. Once cooked, check them with a fork and after draining the water set them aside

Now in a large deep skillet on medium high heat add some cooking oil. When you feel that the oil is hot add the mustard seeds and wait for them to sputter. Once the splattering stops you know the mustard is cooked and its time to add the cumin seeds and the urad dal

After these three ingredients are cooked add the curry leaves, green chilies and asafetida. To this mixture add the thinly sliced onions. Fry till the onion is slightly brown and then add the ginger mince. Next add the masalas; turmeric, salt and red chili powder. Cook this mixture for a few minutes before adding the potatoes. Make sure that you stir the potatoes well so that each piece is well coated with the masalas.

Now add the tomatoes and cook for another 5 minutes. The next step is to add the spinach leaves and wait for them to wilt. Finally add the tamarind and the coconut milk. Let the curry simmer and then cook it for 5 minutes more. If you don’t want the Indian spinach curry to be too spicy, leave out the green chilies. Garnish with chopped coriander leaves and serve hot with boiled, fragrant basmati rice. Alternatively you could also serve this delicious Indian spinach curry with rice flour pancakes. They are made from a thin fermented batter made from rice and lentil flour which is then cooked in a pan just like a pancake.

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