Spinach masala
Spinach Masala is a delicious Indian curry made with spinach, tomatoes, and a blend of aromatic spices. This recipe is vegan, gluten-free, and low-fat, making it a great option for many dietary preferences. Spinach is a great source of iron and other nutrients, making this recipe a healthy and nutritious dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
83 kcal
Protein
5 g
Carbs
10 g
Fat
3 g
Fiber
4 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Coriander leaves
1 tbsp (15g)
Coriander Powder
0.5 tsp (2.5g)
Ginger, fresh
1 tsp grated (2g)
Spinach
1 cup, chopped (200g)
Mustard oil
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Chopped Onion
0.5 medium cup (75g)
Chopped Green Chilli
1 tsp (2g)
Instructions
Preparation
-Boil water in a large pot and add a pinch of salt. Add the chopped spinach leaves and blanch them for about 2-3 minutes, or until they turn bright green. Drain and immediately transfer them to a bowl of ice water.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chili. Sauté for a couple of minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture. Allow it to cool and then blend it into a smooth paste along with the soaked cashews.
Return the blended mixture to the pan. Cook for a few minutes until the mixture thickens and the raw smell disappears.
Add the blanched spinach and mix well. Cook for another 5-7 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Cook it.
Serve it.