Spinach Curry Recipes

SPINACH CURRY

Steps:

• Heat the oil.
• Add the thymol seeds (ajwain in hindi).
• Add the ginger, garlic and onions.
• When the onions get soft, add the spinach.
• Add all the spices and salt.
• ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
• ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
• ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.

PALAK PANEER (SPINACH CURRY)

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
• Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
• Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

SPINACH CURRY (INDIAN PALAK CURRY)

Steps:

• Rinse and chop onions, spinach, ginger, garlic and green chillies.

INDIAN SPINACH CURRY (PALAK PALYA)

Steps:

• Place toor dal in a bowl and cover with water. Soak for 15 minutes.
• Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
• Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
• Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.

CHICKPEA, TOMATO & SPINACH CURRY

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

"CREAMY" SPINACH CURRY

Steps:

• In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
• Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
• Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

SPINACH & CHICKPEA CURRY

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

CHICKEN AND SPINACH CURRY

Steps:

• Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
• Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
• Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
• Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
• Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
• Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
• Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
• Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
• Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.

VEGETARIAN SPINACH CURRY

Steps:

• In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.