Mamta's Kitchen

Spinach and Peas Or Prawns Curry

Palak Matar Or Palak Jhinga

Mamta Gupta

IndianMainVegetarian

This is another popular dish made with spinach, specially for those, who love spinach and peas but hate paneer and thus can’t eat Palak Paneer. You can make it with spinach alone-Palak saag. Serves 4-6

You can add a handful of fresh or frozen prawn to this dish, cook only until prawns turn orange.

Ingredients

  • 200 gm. frozen peas or fresh peas, lightly boiled

  • 500 gm. spinach

  • 100 gm. fresh or 2 tbsp. dried methi or fenugreek leaves. Dry leaves are sold in packets as Kasoori Methi.

  • 2 tbsp. cooking oil

  • 1 tsp. cumin seeds

  • 2 medium onions

  • 1 inch piece of ginger

  • 1-2 cloves on garlic - optional

  • 1-2 green chillies

  • 200 gm. or 1/2 cup chopped or tinned tomatoes

  • 1/2 tsp. turmeric powder

  • 1/4 tsp. crushed chillies or chilli powder

  • 1 tsp. coriander powder

  • 1 tsp. salt, or to taste

  • 2 cups of water, approximately

  • 1/2 tsp. Garam Masala

  • For tempering or tarka:

  • 1 tbsp. ghee

  • 1 tsp. cumin seeds

  • A pinch of asafoetida or hing powder

  • 1-2 dry red chillies

  • 1 level tsp. (or to taste) chilli powder

Instructions

  1. Peel, wash, chop onion, ginger and garlic roughly or grind in a food processor.

  2. Wash, chop and boil spinach in a little water for 10 minutes. You can microwave it in a sandwich bag or microwave steamer for 3-4 minutes, on full power.

  3. Cool and grind to a paste.

  4. Heat oil in a pan.

  5. Add cumin seeds, let the seed splutter, not burn.

  6. Add chopped or ground onions, ginger and garlic & fry till medium brown.

  7. Add the tomatoes, coriander powder, turmeric and chillies and salt. Stir in, add dry methi/fenugreek leaves.

  8. Cook, stirring frequently, until oil begins to separate from the gravy.

  9. Add the spinach, mix thoroughly, and add a little water to get a thick custard like consistency.

  10. Bring to boil, then cover and simmer for 5-10 minutes. It is important to cover it as hot spinach bubbles and splatters everywhere if you don't.

  11. Add peas, cover and simmer for 5 more minutes.

  12. Add a little garam masala. Turn heat off.

  13. If adding prawns, add now and simmer until they turn orange.

  14. Tempering or Tarka

  15. Heat ghee in a ladle, add cumin seeds, asafoetida powder and dry red chilli. As seeds splutter, add chilli powder and give it a quick stir. Pour it over the saag in the bowl.

  16. Serve hot with Makka Roti or Chapatti or Plain Paratha.

Notes

  • Tinned or frozen spinach can be used but it is not as good as fresh.

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