Tuesday, April 8, 2014

Spinach Curry

Everyone has days when they just can’t face kitchen. It can be for various reasons or lets just say too lazy to cook. In those circumstances, previous day’s leftovers, 2 minutes Maggie noodles, instant ready to serve dishes can be life saviors. Of course, eating out is another option. But what can be more convenient is to have a husband who can cook. It was one such day for me, and my husband cooked this amazing spinach dish. And from that day on, every time we get spinach, it is him who cooks it. How convenient ;) ! He never follows the rules of cooking or the ones that comes with the recipe. He throws in what he feels but I must say the outcome has always been good and my personal favorite. 

Here is the recipe from my husband’s kitchen which I can say is definitely worth a try.This simple delicious dinner/lunch curry can be served with chapathi (Indian flatbread) or rice.

What you need:

1.   Spinach  - 2 or 3 bunches
2.   Green chilli - 2
3.   Red chilli -1    
4.   Moong Dal  -1/2 tsp
5.   Channa Dhal – 1 tsp
6.   Toor Dhal/Pigeon Peas - 1tsp
7.   Urad Dhal - 1 tsp
8.   Mustard seeds    - 1tsp
9.   Cumin seeds 1tsp
10. Grated coconut - half cup
11. Pepper 1tsp
12. Salt, turmeric and chilli powder

       1.   Clean spinach with cold running water from faucet and cut them into pieces.I prefer using scissors as it saves couple of minutes.Throw out the thick stems that may be present.     

  2.  It is time to make some noise in the house. Add the following ingredients in the mixer jar and grind them to a thick mayo like consistency by adding little water

                   1. Green chilli
                   2. Moong dhal 
           3. Grated coconut
                   4. Pepper 
                   5. A pinch of turmeric and coriander powder

 3.  Grab a skillet (one with a lid) - heat oil (use your own discretion, low quantity  should be fine) Add mustard seeds, cumin seeds and let them jump in joy in the heated oil.

 4.  Add Channa Dhal, Toor Dhal, Urad Dhal and stir till it changes color.

 5.  Add half tbsp ginger garlic paste and cook till the raw smell goes-then add  the cut spinach.

 6.  Transfer the paste that has been prepared into the skillet. Sprinkle
 some water.Check the consistency. Molagootal is neither very thick nor thin

 7. Now add salt and chilli powder as per taste. Garam Masala is also invited to the party but make sure the taste is not over powering.

 8. Boil/cook everything for 8-10 minutes. Make sure most of your spinach retains the color, we don't want them over cooked.


a. If you need the dish to not look leafy - you can grind the spinach in the mixer separately instead of scissor cutting them.I usually do not grind the spinach but the picture you see is when I tried grinding them

b. Cashew or coriander can also be included in the paste we prepare.

Serve and eat HOT! Spinach curry can be served with rice or as side dish for chapathi, naan etc.


Of course I didn't invent this - just like you looking at this blog, I reviewed a couple of websites BUT simplified the method to make it my own custom fit. So go ahead try this and see if this hits the right spot for you.

Linking the post with these amazing parties

catch-glimpse-party-177 Life created tuesdays


  1. This looks really good. My daughter loves curry, but not so fond of spinach. I bet if we combined them she would like it. Thanks for sharing ;)

  2. Your Spinach Curry looks awesome,I can't wait to taste it. Thank you so much for sharing with Full Plate Thursday and have a very special week.
    Come Back Soon!
    Miz Helen


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