Spinach dry curry (palak curry)

January 20, 2008 at 10:46 pm 3 comments


Palak (Spinach) : 2 Bunches
Moong dal: 1 table spoon
Green chilli : 2 (cut into small pieces )
Onion: 1/2 cup small pieces
Garlic : 10 pieces
Vegetable oil : 1 table spoon
Salt to taste
Red chilli:  2 (cut into pieces )
Mustard seeds, cumin seeds, turmeric : A pinch of each
Coriander leaves : Few
Turmeric : A pinch

Preparation

Heat oil in a medium size pan or vessel  and add red chilli , cumin seeds, mustard seeds and garlic flakes and moong dal . Once they pop add green chilli and fry. Add onion pieces and stir. Add spinach and turmeric. After one minute add 1/2 cup of water or milk  and salt, cover the pot with lid and simmer for 10 minutes or until the spinach leaves are tender. Garnish with coriander leaves.

Take into a serving bowl. Serve with chapati or rice.

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Entry filed under: Curries.

Potato curry (Alu curry) Palak chutney (spinach)

3 Comments Add your own

  • 1. farah  |  March 28, 2009 at 11:37 pm

    hi there, by adding milk instead wt hapens ……is the texture gets changed??? or it becoms creamy..

    Reply
  • 2. farah  |  March 28, 2009 at 11:39 pm

    sorry wt i mean is by adding milk instead of H20 wt happens …do the gravy bcoms creamy??

    Reply
  • 3. Prashanth  |  April 17, 2010 at 8:29 pm

    Hi Ms. Vanaja,

    I tried this curry today, and it turned out quite well. Thank you!

    Regards,
    Prashanth

    Reply

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