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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spinach Curry (Palak Curry)   
    Categories: Indian   
         Yield: 2 Servings   
       
     2 1/2 c  Spinach (150 g); chopped,   
              - tightly packed   
     1 1/2 tb Oil   
       1/2 ts Cumin seeds   
       1/2 c  Onion (1 md); fine chopped   
         1    Green chiles; up to 2   
         1 tb Ginger & garlic -OR-   
         1 ts Ginger & garlic paste   
       1/2 ts Salt; adjust to taste   
       1/8 ts Turmeric   
     1 1/2 tb Besan (gram flour) -OR-   
         4 tb Almond meal -OR-   
         6 tb Coconut; fresh or frozen   
       3/4 ts Garam masala;   
              - adjust to taste   
     1 1/4 c  Water; more if needed   
       1/2 tb Kasuri methi   
              - (dried fenugreek leaves);   
              - adjust to taste   
         1 tb Lemon juice; up to 1-1/2 tb,   
              - for serving   
       3/4 tb Ghee -OR-   
         1 tb Butter or oil   
         2 cl Garlic; up to 3, sliced   
         1    Dried red chiles;   
              - up to 2, broken   
       1/8 ts Hing; (asafoetida)   
       
     Preparation time: 10 minutes Cooking time: 20 minutes   
        
     Easy to make, delicious and healthy spinach curry made in Indian   
     style with spices. Goes well with naan, roti or any flavored rice   
     like jeera rice.   
        
     Heat oil in a pan and add cumin seeds. When they splutter, add onions   
     and green chiles.   
        
     Saute until the onions turn golden. Add ginger garlic, turmeric, and   
     salt. Saute for 2 minutes.   
        
     Next add besan/gram flour and garam maslaa. On a low heat, saute   
     until the flour begin to smell aromatic. The raw smell of the flour   
     should have completely gone.   
        
     Then add spinach and saute until it wilts. To a blender pour 2/3 cups   
     water. Add the sauteed spinach and onion mixture.   
        
     Make a smooth or slightly coarse puree to suit your liking.   
        
     Transfer this back to the same pot along with more water. I added   
     1-1/4 cups in total to blend and add at this stage. You may need more.   
        
     Bring this to a boil and cook for 3 to 4 minutes until the spinach   
     curry smells good.   
        
     When the curry turns thick yet is of pouring add kasuri methi. Mix   
     and turn off. Taste it and add more salt if needed. It will still   
     taste slightly bland at this stage.   
        
     Temper:   
        
     Heat ghee or butter in a small pan. Add sliced garlic and red chiles.   
     Fry the garlic until it turns golden.   
        
     Add hing and pour this to the spinach curry. Give a good mix and   
     cover it.   
        
     Squeeze lemon juice before serving. Spinach curry is best served hot   
     with butter naan, roti or jeera rice.   
        
     Rinse and chop onions, spinach, ginger, garlic, and green chiles.   
        
     Recipe by Swasthi Shreekanth   
        
     Recipe FROM:    
       
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