This recipe is proof that pureed spinach curry needn’t be boring!
Oh how I remember those nights sitting in front of what seemed to be a massive mound of green goey pureed spinach when I was young.
Those evenings seemed to never end. I’m sure many of you know the feeling.
The rule was if I didn’t eat my spinach I didn’t get to have any ice cream and definitely didn’t get to leave the table. I remember watching my sister gobble hers up and then reap all the rewards while I sat there waiting for the night to end.
Luckily things are now much different. In fact, my wife and I have managed to somehow get our eldest daughter interested in growing spinach and our two younger kids interested in cooking it. All three love this pureed spinach curry recipe.
Spinach just isn’t any good if it comes from a tin or the freezer. For me it has to be as fresh as possible. I also like it mildly spiced. Just a little bite makes all the difference.
That is what you’re going to get here. Anyone who has dined at and enjoyed Indian restaurants specialising in the flavours of Northern India will no doubt recognise this fantastic pureed spinach dish.
You will also need to make my easy white rice recipe which you can find here.
My 174 page ebook is available now
for Kindle, iPad, iPhone, Android, Mac and PC right here.
- 1 kilo (2 pounds) fresh baby spinach
- 1 tablespoons ghee
- ½ teaspoon asafoetida
- 1 tablespoon cumin seeds
- 1 large white onion
- 2 tablespoon chopped garlic
- 1 tablespoon grated and chopped ginger
- 3 fresh green chillies – chopped
- 1 tablespoon gram flour or plain white flour
- TO FINISH
- 3 tablespoons ghee
- 1 tablespoon red chilli flakes
- 2 tablespoons chopped garlic
- 1 inch piece of ginger cut into match sticks
- Start by preparing your spinach.
- Bring 250ml (1 cup) of water to a boil in a large saucepan and throw in your spinach.
- Allow to cook for about five minutes until the spinach is cooked.
- Pour it all into a blender or use a hand held blender and blend until very smooth. Set aside.
- Heat one tablespoon of ghee in a large wok or saucepan.
- Sprinkle in the asafoetida and the cumin seeds and bring to a gentle sizzle.
- Add the chopped onion and fry until the onion becomes soft and translucent.
- Now add the ginger and garlic purees along with the chopped fresh chillies and stir to combine.
- Pour your spinach mixture in along with 125ml (1/2 cup) water and bring to a simmer over medium heat.
- Mix the flour with about a tablespoon of water to from into a smooth paste.
- Then add the flour stir until the spinach curry thickens.
- Cook at a rolling simmer for about 10 minutes and then add salt and pepper to taste. You may want to add a little more water. Just taste it and decide how you prefer it. Keep warm.
- Melt the remaining ghee in a small frying pan.
- Add the chopped garlic, ginger and red chilli flakes and let sizzle for about a minute.
- Place a bed of white fluffy rice on four heated plates.
- Top with the pureed spinach and spoon over the melted ghee mixture in equal amounts.
- You could also serve this popular spinach curry with puris or naans.