Palak Curry
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Palak curry is a healthy and simple palak recipe made with spinach/palak leaves, onions, tomatoes and spices. It goes well with rotis, phulkas and rice. In this recipe, I have chopped palak leaves and then mixed with spices. You can also puree the palak leaves and then add to the gravy. Palak is rich in iron and minerals and this curry is a good way of making it a part of your daily diet.
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Ingredients
- Palak/spinach – 1 bunch medium sized (approx. 2-3 cups of chopped palak leaves)
- Oil – 2 tablespoons
- Mustard seeds – 1/2 teaspoon
- Cumin seeds or jeera – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Red chilli powder – 1/2 teaspoon optional
- Coriander powder – 1/2 teaspoon
- Garam masala – 1/2 teaspoon
- Yoghurt/curd – 2 tablespoons
- Salt
- Salt
- TO BE GROUND TO A FINE PASTE
- Onion – 1 medium sized chopped roughly
- Tomatoes – 2 medium sized chopped roughly
- Garlic cloves – 3 to 4
- Ginger – 1 inch small sized chopped roughly
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Instructions
- In a mixer grinder, grind the onion, tomatoes, garlic cloves and ginger to a fine paste without adding water. Keep it aside.
- Heat oil in a pan on medium flame. Add mustard seeds and allow it to splutter. Once the seeds stop spluttering, add cumin seeds and saute till they turn light brown in colour. Add the onion-tomato paste and mix well. Saute on a low flame.
- Add turmeric powder, red chilli powder, coriander powder, garam masala and salt and mix well. Cook for another 2 minutes on low flame.
- Add the chopped palak leaves and combine together. Cook for about 5-7 minutes on low flame till the palak gets well blended with the masala.
- Finally add the curd and mix well till well blended. Switch off the flame. Palak curry is ready to be served.
- Serve palak curry hot with rotis, naans, chapathis or rice.
Notes
You can also add chopped green chillies to make it more spicy.
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