Palak Masala, or creamy spinach curry, is a beloved staple of Indian cuisine, known for its vibrant green color and rich, savory flavor. This classic dish is surprisingly easy to make at home, requiring readily available ingredients and a straightforward cooking process. The depth of flavor comes from a careful blend of spices, perfectly complementing the earthy spinach. Whether you're a seasoned Indian cook or a culinary novice, this recipe offers a satisfying and healthy meal perfect for any occasion. Its versatility allows for adaptation to your spice preferences and dietary needs, making it a truly customizable dish.
From simple beginnings, Palak Masala transforms into a culinary masterpiece. This recipe emphasizes fresh ingredients and authentic techniques to deliver an unparalleled taste experience. Get ready to embark on a flavorful journey as we guide you through each step, ensuring your Palak Masala is as delicious as any you've ever tasted. Let's begin!
Tools Needed
- Frying pan
- Blender/grinder
Ingredients
- Spinach
- Garlic: 15 cloves
- Ginger: 1 piece
- Green chilies: 3
- Kashmiri chili powder: optional
- Chili powder: 1 spoonful (optional)
- Garam masala: 0.5 teaspoon
- Turmeric powder: 0.5 teaspoon
- Coriander powder: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Onion: 1
- Groundnut oil
- Mustard seeds
- Groundnut flour: 3 tablespoons
- Water: 0.5 cup
- Sugar: 1 spoonful
- Butter: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Wash spinach thoroughly before cutting. Remove the stem and only use the leaves.
- Grind garlic, ginger, and green chilies into a paste. Add optional Kashmiri chili powder or regular chili powder.
- Heat groundnut oil in a pan. Add groundnut flour and fry for 2-3 minutes until fragrant.
- Add mustard seeds and fry until they splutter. Add chopped onion and fry for 2 minutes.
- Add the garlic paste and fry well. Add the chili paste and fry until the green smell disappears, adding water to prevent sticking.
Step 2. Build Flavor and Cook Spinach
- Add turmeric powder, garam masala, coriander powder, salt, and sugar. Fry until oil separates.
- Add the spinach and mix well. It will release its own water as it cooks.
Step 3. Thicken and Finish
- Once the spinach is cooked and the water has evaporated, add 3 tablespoons of groundnut flour and mix well.
- Cook for 2-3 minutes until well combined.
- Stir in 2 tablespoons of butter until melted.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't wash spinach after cutting it to retain nutrients.
- If you plant the spinach stems, they will regrow.
- Adding lots of garlic enhances the flavor.
- Adding butter at the end creates a rich taste.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 15-20g
- Protein: 5-8g
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just make sure to thaw and squeeze out excess water before adding it to the pan to prevent a watery curry.
2. What if I don't have all the spices listed?
Don't worry! You can still make a delicious Palak Masala. Focus on the core spices – cumin, coriander, and garam masala – and adjust to your taste. Other spices are optional for enhancing the flavour profile.
3. How can I make it vegan?
This recipe is naturally vegan! Just ensure you're using vegan-friendly ghee or oil.
Your delicious, homemade Palak Masala is now ready to be enjoyed! Serve it hot with rice, naan bread, or roti for a truly satisfying and authentic Indian meal. We hope you savor every bite of this vibrant and flavorful spinach curry.