Easy Boiled Spinach Curry

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the first eight ingredients in a large saucepan or a small dutch oven.
  • In the summer you may use fresh tomatoes.
  • Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated.
  • Add more water if needed.
  • Stir in salt.
  • In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat.
  • Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves.
  • Immediately add the spices to the spinach and stir to blend.
  • Serve with plain boiled rice.
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