spinach curry

A delicious vegan spinach and potato curry that is perfect to serve with an Indian inspired feast!

Vegan Spinach & Potato Curry (Saag Aloo)

kg potatoes (Floury (about 2 pounds weight))

spinach ((25 cups) fresh

ginger

onion

chilli

tbsp garam masala

tbsp cumin

tbap mustard seed

garlic

tbsp rapeseed oil

salt and pepper

tbsp mustard seed

tbsp nigells seeds (also known as kalonji

First peel and boil the potatoes in salted water

Now chop the onion and garlic finely, and grate the ginger

In a large pan, start by heating the oil, then add the onion and let cook until translucent

Add the garlic and all the other spices. Sizzle for a minute until they start to become fragrant

Add the spinach and wilt it down. You will probably have to add it in batches. Keep adding until all the spinach is in the pan. Add a good pinch of salt here

Put the lid on the pan and let it cook for at least 10 minutes, be sure not to let it burn or catch. Add a tiny bit of water if it looks like drying out. The longer you cook the spinach in the spices, the more delicious and unctious it becomes!

Once the potatoes are cooked, drain and add to the spinach mixture. Cook another 10 minutes. (or longer. Again, the longer you cook this, the more the potatoes soften into the dish and become even more delicious.

Taste for seasoning and add salt if you need it .

For the curry

In a pan, sizzle the mustard and nigella seeds in the oil until they become fragrant and &#039;pop&#039; slightly.

Just before serving, tip the fragrant oil and spices over the curry.

For the Tempered Spices

This super yummy curry is a great way to eat your greens! Full of mild savoury flavour and bolstered with potatoes, this yummy curry is the perfect backbone to an Indian night in! Make a big batch and freeze so you can kk

Cozy and Tasty Spinach and Potato Curry

The Spinach in this recipe takes on the spicy flavors beautifully - It&#x27;s the perfect veggie supper or Indian side dish.

Quick and Easy Saag Bhaji {Spinach Curry}

olive oil

butter

cumin

turmeric

garam masala

tomato paste

vegitable stock (or chicken stock)

cilantro (chopped)

oz fresh spinach (washed)

salt and pepper (to taste)

Heat the oil &amp; butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.

Add the minced garlic and cook another minute. Add the ginger and cook another minute.&nbsp;

Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.

Add the spinach cook until it wilts season to taste.

https://embed.mediavine.com/videos/hb0pavdbjrlmi2a1iip2

This flavorful and aromatic recipe for Quick and Easy Sag Bahji Spinach Curry makes the perfect vegetarian meal or beautiful side dish to any Indian curry dish.

Quick and Easy Sag Bahji Spinach Curry

This recipe makes a double batch of the fragrant curry sauce, so you can pop half in the freezer. Cook the rest with prawns, spinach and salmon for a healthy weeknight dinner.

Spinach, tomato, prawn and salmon curry

For the sauce

sunflower oil

red onions,

tsp turmeric

tsp coriander

tomatoes,

curry leaves (available in Tesco or Asian grocers)

x coconut milk

lime

baby spinach leaves

raw king prawns

salmon,

Heat the oil in a frying pan over a low heat. Add the onion, season and cook for 10 minutes until softened.

Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. Fry for 3-4 minutes.

Add the tomatoes and curry leaves, bring to the boil and simmer for 6-7 minutes. Pour in the coconut milk and lime juice, then bubble over a medium heat for 8-10 minutes.

Pour half the sauce into a plastic container. Cool completely and seal, then freeze for up to 3 months.

Add the spinach to the rest of the sauce. Simmer for 2-3 minutes until wilted, stirring constantly. Add the prawns and salmon and cook for 3-4 minutes or until the prawns are pink. Stir gently or the salmon pieces will break up. Serve with steamed basmati rice and lime wedges.

Recipe video above. A dish this iconic demands to be made properly – from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!

Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

/ 2 tbsp ghee or unsalted butter

grams/2 tbsp ghee

onions (, finely chopped (brown or yellow))

tsp fenugreek seeds (whole) ((Note 3))

tsp cumin

tsp black pepper

garlic (, finely chopped)

tsp ginger (, finely grated (20 grams))

tomatoes (, peeled, seeded and diced (Note 4))

green chilli (, finely sliced (cayenne, Note 5))

spinach

water

+ 1 tbsp cream ((pure, heavy or thickened))

lemon juice

Saute onion &amp; spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.

Add garlic and ginger, cook for 2 minutes.

Add the tomato and chilli, cook for 3 minutes on a medium heat.

Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.

Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.

Cream &amp; lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.

Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.

Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.

Serve over basmati rice with fluffy, chewy homemade naan on the side!

Cut paneer into 1.25cm / ½&quot; thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces / 1 x ⅘&quot; x ½&quot; pieces – approximately!

Melt half the ghee or butter in a non-stick pan over medium-high heat.

Place half the paneer in the pan and cook for 1 - 1 1/2 minutes until light golden - I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden.

Remove onto paper towel-lined plate. Repeat with remaining butter and paneer. Use per recipe.

Golden Pan-Fried Paneer (Note 8):

Easy Chickpea and Vegetable Curry with Quinoa - made with coconut milk, spinach, basil, and mushrooms.&nbsp; Meatless, vegetarian, gluten free recipe.

Easy chickpea and vegetable curry with quinoa

13.5 oz coconut milk (from the can (400 mL))

chick peas (,

red curry paste

brown sugar

lemon (, squeezed)

chili powder

basil

spinach (, cleaned)

green onions (, chopped)

mushrooms (, sliced)

salt

quinoa (, uncooked)

Heat coconut milk in a large pan until it boils and reduce heat to simmer. Add next 7 ingredients to the coconut milk: chickpeas, red curry paste, tomato paste, brown sugar, lemon juice, chili powder, basil. Mix everything together until even consistency.

Add spinach, chopped green onions and sliced mushrooms to the coconut milk mixture, bring to boil, reduce to simmer. Simmer for about 15-20 minutes, until mushrooms are cooked, stirring occasionally. Add salt and pepper to taste.

How to make chickpea vegetable coconut curry

In a separate pan, combine 2 cups of water and 1 cup of quinoa. Bring to boil, reduce heat to simmer and cook until all liquid is absorbed and quinoa is cooked and fluffy.

To serve, place a scoop of quinoa into the middle of each plate. Top with chickpea curry.

How to cook quinoa

A lovely dish from India that will become a family favorite

Indian Palak Paneer (Spinach Curry)

spinach (fresh)

green chilies (chopped)

garlic (roughly chopped)

½ inch ginger (roughly chopped)

water (for blanching the spinach)

water (for ice bath)

onion (finely chopped, about ⅓ cup finely chopped onion)

tomato (chopped, about ⅓ cup finely chopped tomatoes)

garlic (finely chopped)

½ tsp cumin seeds/jeera

¼ tsp turmeric powder/haldi

½ tsp red chili powder (optional)

asafoetida/hing

¼ tsp garam masala powder (add more to taste)

bay leaf

ozs paneer (see recipe)

Tbsp cream

tbsp oil or ghee or unsalted butter

leaves

salt (to taste)

tsp cream or butter for topping the palak paneer (for topping the palak paneer)

½ inch ginger (julienned)

lemon (wedges)

Rinse the palak or spinach leaves very well in running water. tender stems are fine, otherwise cut them off.

Boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. Add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.

Drain  the palak leaves.

Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This stops the cooking and preserves the green color.  Add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.

Drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.

Make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

Make the Palak Puree

heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.

Add the cumin and let them splutter.

add the bay leaf.

Add the finely chopped onions. saute till the onions become golden.

Add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.

Add the chopped tomatoes. stir and saute the tomatoes till they soften.

Once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.

Stir very well.

then add the palak puree.

stir well.

add about ⅓ to ½ cup water or as required. stir again.

Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.

Stir and add garam masala powder.

Stir again and then add the paneer cubes.

Stir gently and simmer on a low flame till the paneer cubes become soft and succulent, about 1 to 2 minutes.

lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer. Turn off the flame.

Stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Make the Palak Curry

This aloo palak features fork-tender potatoes in a smooth, lightly spiced creamy spinach sauce. It’s a flavorful spinach curry that pairs great with rice and with sides like roti, naan or paratha.

Aloo Palak (Spinach Curry With Potatoes)

spinach ((palak) - 1 bunch)

potatoes (- medium sized)

onions (or 1 medium-sized)

tomatoes (or 1 medium-sized)

Ginger Garlic Paste (2

cloves

cinnamon

tej patta (- small sized, (Indian bay leaf))

turmeric powder ((ground turmeric))

asafoetida ((hing) - optional)

¼ Garam Masala

flour

water (or add as required)

ghee (or oil

dry fenugreek leaves

salt (as required)

ginger (- julienne

Boil the potatoes in a pressure cooker or steamer till the are fork tender. Make sure not to overcook them as they will fall apart while cooking later.

For cooking potatoes in a 2 litre stovetop pressure cooker, add enough water to cover the potatoes.

On medium heat pressure cook for about 7 to 8 minutes or until the potatoes are softened and fork-tender.

Drain all the water and set aside. When warm to touch, peel and quarter or dice them. Cover with a lid and set aside.

Boiling Potatoes

First rinse spinach leaves thoroughly in water. Drain all of the water and set aside

Boil 2 to 3 cups water with some salt in a saucepan or pot.

Switch off the heat and immediately add the chopped palak or spinach.

Cover with a lid and blanch the spinach leaves in water for 1 minute.

Drain and immediately place the palak in cold water for 1 minute.

Drain the water again. Then blend the spinach leaves together with green chilies to a smooth puree in a grinder or blender.

Blanching Spinach

Heat ghee or oil or butter in a saucepan or frying pan or kadai (wok).

On a low heat fry the tej patta, cloves and cinnamon till they become aromatic.

Sautéing Aromatics

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