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Aug 18, 2012

Spinach curry

Spinach can sometimes be bland and lot of people avoid coking it unless it is Palak paneer. Here is one simple and easy to make dish which goes well with rice. Spinach has a lot of iron content and is nutritious food.

Onion - 1/2
Tomato - 1
Green chillies - 4
Tamarind - small piece
Garlic pods - 3
Cumin seeds (optional)
Oil - 2 teaspooons
Ghee - 1 teaspoon (optional)
Spinach - required quantity

What to do:
1. Wash spinach, cut them so that the leaves are smaller in size and keep them aside

2. Cut onions, green chillies, tomato and Garlic into tiny pieces each
3. Slightly wash little bit of tamarind and keep it aside
4. In a cooker, pour 2 teaspoons of oil and fry the onion, green chillies and garlic.
5. You can optionally add cumin seeds
6. Add tomatoes
7. Add the tamarind and fry for 2 to 3 minutes
8. Add the spinach leaves, salt and allow them to cook.
9. I do not add water to this. When Spinach starts cooking, it releases lots of water on its own. This itself should be sufficient to cook the curry
10. Allow it to boil for 12 to 15 minutes
11. Mix the spinach well with the stirrer so that the curry becomes thick
12. Add a spoon of ghee

Dish is ready. As mentioned earlier. It tastes awesome with rice.
You can have this with chapati too.

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