Fresh spinach and green peas in a soupy, spicy curry form. It has lots of tomatoes too, which makes this slightly tangy. It pairs so well with both rice and roti.
Here I am with another easy spinach curry dish which used to be a must during winter back home. This spinach curry is healthy and has fresh green peas
After staying for so long away from home, I have forgotten a lot of dishes that I used to have at home. With so many food options available there are many simple dishes that have slipped my mind.
Now that I have a blog and I have wonderful readers like you all, I am going to share all those neglected recipes. They might not be exotic dishes, rather simple homestyle food.
Spinach Curry
Spinach is known as Palak in the Indian subcontinent and is often eaten as a curry with either vegetables or meat like chicken cooked in its gravy. This recipe is well known as Palak Matar curry and is often cooked in households in the northern part of India.
This leafy green is a hydrating superfood. Spinach has mostly water with some carbs and proteins too. It is also packed with nutrients and vitamins with some vitamins like K and iron exceeding your daily intakes.
I often try to include spinach in our meals at least twice a week. So you can consume spinach in various ways but the recommended way is to cook it. Cooking spinach removes the oxalate content which interferes with the absorption of many minerals in the body.
You can blanch, steam, or cook it like in this super easy and delicious spinach green peas curry. This ensures eating an adequate amount of spinach but in a tasty way.
Green peas in winter are super fresh and become soft on cooking. This increases the flavor and health profile of the dish.
Ingredients
What you need to make this delicious spinach curry -
- Spinach - Get baby spinach if you can. The leaves are more tender and sweeter.
- Green peas - Fresh green peas pods will be bright green and firm to touch.
- Ginger-garlic paste - Often used in gravy preparations. Home made pastes are recommended. It is easy to make with equal amounts of both and can be done in a mortar or grinder. Store-bought is fine too.
- Tomato & Onions - These are used to thicken the gravy. The finer it is chopped, the thicker the gravy shall be.
- Spices and aromatics - Powder of turmeric, cumin, coriander, fennel, garam masala
You can substitute garam masala with curry powder or chat masala. If you use curry powder, it contains turmeric so do not add turmeric separately.
How to make
The first step is to cook Palak. All that is needed is to let spinach submerge in hot water for five minutes. Bring water to a boil and switch off the flame. Put spinach leaves in it and let it cook through by adding salt.
Prepare the base of the gravy by cooking chopped onions with ginger-garlic paste. Let the onions turn pink first and then Sautee with the paste until the paste loses its raw smell. Put in chopped tomatoes and sauté until it softens.
Add the rest of the spices and the green peas and cook them for another five minutes. Next, add the blanched spinach leaves and sauté for a few more minutes. Add water and bring everything to a boil. Switch off the gas and serve it hot.
Serve With
Spinach green peas curry is best served with rice or roti (flatbread). You may have it with regular white or brown rice or with Jeera rice or Easy Veg Pulao Recipe or Easy Paneer Pulao or Paneer Tawa Pulao.
Other Spinach Recipes
There are so many ways you can use spinach. I have used it soups - Red Lentil Soup With Spinach & Healthy Spinach Soup, used it as a stuffing in chicken - Mushroom Spinach Stuffed Chicken Breast, as a wonderful filling in Spinach Corn Sandwich - Video recipe, a delicious appetizer - Creamy spinach stuffed portobello mushrooms and as a pasta like this Creamy Spinach Pasta.
📖 Recipe
Palak Matar Curry ( Spinach and Green Peas Curry)
Ingredients
- 6 Cups Spinach Palak Chopped Fresh /
- 1 cups Peas Fersh / Matar
- 1.5 tbsps vegetable oil
- 2 onions Medium , Finely chopped
- 1 tbspn ginger garlic Paste
- 3 tomato Medium size , Chopped
- ½ teaspoon turmeric
- 1 teaspoon cumin powder
- 5 tsps coriander powder
- 5 tspns fennel powder
- 1 tablespoon garam masala
- 1 tspn chilli Powder
- to taste salt
- coriander for garnishing
Instructions
- In a pot heat enough water, once water start to boil add little bit of salt. Add 6 cups of chopped palak. Switch off the gas and let the palak sit in hot water for 5 minutes.
- Drain in a colander and place under running cold water to stop it from cooking further.
- In a pan heat oil. Add chopped onion. Fry till the onions strats to brown. Add Ginger garlic paste. Fry till the raw smell goes off.
- Add chopped tomato. Cook till the tomatoes are softened. Add all the spices. Cook until the oil starts to separate from sides.
- Add green peas. Saute for 4-5 minutes along with spices.
- Add blanched palak/spinach. Mix well and saute for 5 minutes.
- Add water as per required consistancy. Bring it to boil.
- Serve hot with rice or phulkas.
Subhasmita says
@Sree @Ramya Thanks you very much..
Ramya Menon says
Love the pics on this babe! Very inviting!
Sreelatha @ Framed Recipes says
Sounds Yum Subha.