palak

This nutritious vegetarian curry recipe is made with spinach, garlic and lots of wonderful aromatic spices for a quick and easy dinner.

Fenugreek and garlic spinach curry

sunflower oil

tsp fenugreek seeds (see tips)

½ tsp asafoetida (see know-how)

garlic cloves,

washed,

onions,

tsp salt

tsp turmeric

tsp coriander

tsp cumin

1½ tsp medium red chilli powder

Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).

Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.

Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).

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The most viewed palak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fenugreek and garlic spinach curry

The most viewed palak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine