Easy Spinach (Palak) Curry

Serves 1
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Directions

  1. 1Chop the onions.
  2. 2Chop the onions.
  3. 3Chop the onions.
  4. 4Grate the garlic and ginger.
  5. 5Grate the garlic and ginger.
  6. 6Grate the garlic and ginger.
  7. 7Chop the tomatoes.
  8. 8Chop the tomatoes.
  9. 9Chop the tomatoes.
  10. 10Add oil to the pan.
  11. 11Add oil to the pan.
  12. 12Add oil to the pan.
  13. 13Add onion, garlic and ginger to the pan on medium heat.
  14. 14Add onion, garlic and ginger to the pan on medium heat.
  15. 15Add onion, garlic and ginger to the pan on medium heat.
  16. 16Once golden, add fresh tomatoes.
  17. 17Once golden, add fresh tomatoes.
  18. 18Once golden, add fresh tomatoes.
  19. 19Add coriander powder, cumin powder, turmeric powder, garam masala and chilli powder.
  20. 20Add coriander powder, cumin powder, turmeric powder, garam masala and chilli powder.
  21. 21Add coriander powder, cumin powder, turmeric powder, garam masala and chilli powder.
  22. 22Cook until the tomatoes are dissolved and soft.
  23. 23Cook until the tomatoes are dissolved and soft.
  24. 24Cook until the tomatoes are dissolved and soft.
  25. 25Add the spinach.
  26. 26Add the spinach.
  27. 27Add the spinach.
  28. 28Cover and cook on medium-low heat until the spinach has wilted.
  29. 29Cover and cook on medium-low heat until the spinach has wilted.
  30. 30Cover and cook on medium-low heat until the spinach has wilted.
  31. 31Mix and cook until the mixture looks well combined.
  32. 32Mix and cook until the mixture looks well combined.
  33. 33Mix and cook until the mixture looks well combined.
  34. 34Add a tiny bit of dried fenugreek leaves.
  35. 35Add a tiny bit of dried fenugreek leaves.
  36. 36Add a tiny bit of dried fenugreek leaves.
  37. 37Cook until the oil is separated.
  38. 38Cook until the oil is separated.
  39. 39Cook until the oil is separated.
  40. 40Serve with roti.
  41. 41Serve with roti.
  42. 42Serve with roti.

Ingredients

  • 700 g spinach
  • 700 g spinach
  • 700 g spinach
  • 1 onions
  • 1 onions
  • 1 onions
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 tbls garlic
  • 1 tbls garlic
  • 1 tbls garlic
  • 1 tbls ginger
  • 1 tbls ginger
  • 1 tbls ginger
  • 3 medium tomatoes
  • 3 medium tomatoes
  • 3 medium tomatoes
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.25 tsp tumeric powder
  • 0.25 tsp tumeric powder
  • 0.25 tsp tumeric powder
  • 0.25 tsp dried fenugreek leaves
  • 0.25 tsp dried fenugreek leaves
  • 0.25 tsp dried fenugreek leaves
  • Handful coriander
  • Handful coriander
  • Handful coriander
  • some oil
  • some oil
  • some oil

Equipment

knifecutting boardgraterpan

Tips

  • Use fresh tomatoes, not nortein or passato.
  • Don't add too much dried fenugreek leaves or it will be bitter.