Sunday, December 23, 2007

Spinach / Palak Curry

This curry is very easy to make, good to eat, easy to digest & good for health taking greens with less oil. I made this when my husband got fever. He liked it and asked me to do this curry quiet often.

Learnt From: My friend Kalyani.


Spinach / Palak --- 1 big bunch

Onion --- ½ th of the big one
Green chilies --- 4
Salt --- as per taste
Turmeric Powder --- a pinch
Red Chilly powder --- 1 tsp (approx.)

For Seasoning:

Oil --- 2 tblsn
Channa Dal (Pachi Senaga Pappu) --- 1 tblsn
Urad Dal --- 1 tsp
Mustard Seeds --- 1 tsp
Cumin Seeds --- ½ tsp
Dry Red Chilly --- 1 Chopped
Curry Leaves --- a few (5-6)
Hing --- a pinch (optional)


Wash spinach by keeping them in a colander under the running water. (I clean leaves in this way. You can clean as your convenience.) Keep them aside.

Slit 4 green chilies and chop ½ th of the big onion. Keep them aside.

Heat 2 tblsn of oil in a pan.

Add & Toast seasoning one by one like… channa dal, urad dal, mustard seeds, cumin seeds, chopped red chilly, curry leaves and hing.

Add chopped green chilies. Fry them till they get white spots.

Add chopped onions to the pan. Fry till translucent.

In the meanwhile, chop spinach leaves.
Add this chopped spinach to the pan.

Add a pinch of turmeric powder and enough salt to the pan.
We get adequate water to cook the curry from spinach.

Cook spinach till done.

Add red chilly powder. Mix well.
Turn off the flame.
Transfer the curry to a serving bowl.

Have it with rice.


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