Spinach curry (Indian palak curry)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat the oil in a pan and add the cumin seeds. When they splutter, add the onion and green chilies.
2. Sauté the onion until golden. Add the ginger garlic, turmeric and salt, and sauté for 2 minutes.
3. Add the besan and garam masala. On low heat, sauté until the flour smells aromatic and no raw smell remains.
4. Add the spinach and sauté until it wilts. Transfer to a blender with ⅔ cup water and the sautéed mixture.
5. Blend to a smooth or slightly coarse puree, as you like.
6. Return the puree to the pot with more water (1¼ cups in total for blending and adding here; you may need more).
7. Bring to a boil and cook for 3 to 4 minutes, until the curry smells good and turns thick but still pourable.
8. Add the kasuri methi, mix, and turn off the heat. Taste and add more salt if needed.
9. Heat the ghee or butter in a small pan. Fry the sliced garlic and dried red chilies until the garlic turns golden.
10. Add the hing to the temper, pour it over the curry, mix well and cover.
11. Squeeze in lemon juice just before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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