This dish is so easy to make and is great served with plain white rice, chapattis or homemade naans. I tried a similar dish when my wife and I visited Thali in London and we absolutely loved it. The chef wasn’t ready to give away his secret recipe at the time which was totally understandable. Still, I felt I had to try to copy it. I think I’ve come pretty close.
This is a delicious curry in its own right but sometimes I use a little of the finished curry in other curries. It is delicious stirred into most keemas and other meat or poultry curries. So feel free to experiment. If it sounds good, it probably is.
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- 2 ½ tablespoons gram flour
- 1 litre (1 quart) milk
- 350g fresh baby spinach leaves
- 1 – 5 finely chopped green chillies
- 2 tablespoons garlic and ginger paste
- 1 tablespoon rapeseed oil
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric
- salt to taste
- 1 large tomato – diced
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- ½ teaspoon red chilli powder (more or less to taste
- Whisk about 250ml of the milk with the gram flour to form a thin, smooth paste and set aside for later.
- Using a food processor or blender, blend the spinach together with the chillies, garlic & ginger paste and just enough milk to make a thick paste. You may need to do this in batches. Set aside.
- Heat the ghee/oil in a large, high sided pan over medium high heat. When hot, add the fenugreek seeds and turmeric and stir it up.
- Pour in the spinach paste and fry for about a minute before adding the rest of the milk.
- Bring to a boil and then reduce the heat and simmer, stirring and scraping the sides from time to time for about 20 minutes or until you are happy with the consistency. Stir in the gram flour paste and the diced tomatoes and simmer to thicken. Set aside and keep warm.
- In another frying pan, heat the ghee until visibly hot and stir in the cumin seeds and chilli powder. I prefer this dish nice and spicy so I do use about 2 tablespoons of chilli powder but play it safe if you aren’t sure.
- Temper the spices for about 30 seconds and then pour it over the spinach curry.