The delicious version of spinach curry is blended with authentic Indian spices. Spinach is called Palak in Hindi, Palak in Konkani. The combination of palak and peas with cashew paste gives very heavenly taste. It is known for its own nutritional benefits. This curry is North Indian style curry recipe. The ingredients or items required and the preparation time is also less. The use of garam masala in the curry enriches the tastes, flavour in the curry. The speciality of this recipe is it is an Indian vegetable curry mixed with spices and herbs and is best suited for roti/ chapathi/ rice.
The word korma or kurma represents the mix of veggies with masala paste. The use of butter or desi ghee in the curry enriches the taste. This curry is authentic North Indian curry served in dhabha, hotels with thali and special occasions, Indian festivals. The blend of kasuri methi (dried fenugreek leaves) coriander powder and red chilli powder always provides aroma. The addition of coriander leaves gives out the authentic taste of Indian food.
This curry is authentic North Indian gravy prepared instantly and when you have no time or no much veggies at home. The blend of peas and spinach gives great health benefits and taste and aroma. The addition of cashew paste is optional here and it thickens the gravy. Spinach peas curry, curry without dal, simple matar curry, palak matar recipe, palak kurma, palak korma, palak peas.
Tricks for good taste:
- Use ginger garlic paste for best results..
- Wash the spinach bunch thoroughly.
- Cook the curry slowly.
- Add Kashmiri chilli powder for good colour in curry (optional)
Servings: 4 Members
Preparation time: 15 minutes
Cooking Total Time: 15 Minutes
- Main course/ side dish recipe for Roti/ Chapathi/ Phulka/ Rice.
- Side dish recipe with Dal
- Side dish with Dosa/ Idli/Appam/ Porridge/ Pyaj/ Kanji.
Detailed Video Recipe in 2 Minutes: https://youtu.be/DTnVfuVwgBM
1. Palak/ Spinach — 500 grams
2. Peas — 1/4th cup
3. Onion — 1
4. Tomato — 1
5. Water — 4 cups (as required)
1. Turmeric — 1/2 spoon
2. Red chilly powder — 1 spoon
3. Green chilly — 2
4. Coriander Powder — 1/2 tbsp
5. Ginger-garlic paste — 1 tbsp
6. Cashew nuts (optional) — 8
7. Garam Masala (optional) — 1 tbsp
8. Salt — 2 spoons
9. Cinnamon –1/2 inch.
Step 1: Blanch Spinach or palak in 2 cups water.
Step 2: Take half of the blanched palak and grind it to fine paste with 2 green chillies.
Step 3: To a pan, add 1tbsp butter or oil, 1tbsp cumin seed (jeera), 1 bay leaf, 1/2 inch cinnamon.
Step 4: Roast 1 Onion chopped.
Step 5: Add 1tbsp Ginger garlic paste and roast till raw smell goes off.
Step 6: Add 1 Tomato and roast it mashes.
Step 7: Add 1tsp Turmeric, 1tsp Coriander powder, 1tsp Red chilli powder and roast 2 minutes.
Step 8: Add remaining chopped palak and 1 cup peas.
Step 9: Add ground spinach puree, saute well till raw smell goes off.
Step 10: Add 1tsp Garam Masala and 1tsp Salt., add water for required consistency
Step 11: Add 5tsp Cashew paste and cover the lid, cook for 5 minutes till it boils.
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