Monday, March 25, 2013

Spinach curry

Spinach curry


Fresh Spinach – 1 bunch – finely chopped

Chopped onions – ½ cup

Chopped green chillies / jalapeno – 1 tbsp

Fenugreek leaves (Indian name – Methi leaves) – chopped - ½ cup ( optional)

Mustard seeds - ½ tsp (optional)

Cumin seeds – ½ tsp (optional)

Turmeric – ½ tsp

Red chilli powder – 1 tsp

Salt – ¾ tsp ( according to taste)

Chopped Garlic (not minced) – 1 tsp

Oil – 1 tbsp


Heat oil in a sauce pan and add mustard and cumin seeds (optional ingredients). When they start to splutter , add chopped garlic and chopped Onions. Sauté them for 2 minutes or till golden brown. Add turmeric, chopped green chillies, and fenugreek leaves. Stir them for 3 minutes and add chopped spinach. Stir it well till the oil is coated to all leaves. Reduce the flame to medium , close the lid and cook for 5 minutes. Spinach would be losing the water and cooking in its water. Add salt and red chilli powder, cook for 5 minutes and remove from heat.

Serve hot with Flour tortillas or White steamed rice. Add sour cream or heavy cream on top, if you like it.

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