Creamy Spinach Curry

creamy palak curry

Palak Paneer – one of my favorites and of everyone at home. Whenever we get Palak at home, the obvious choice of everyone is to make Palak Paneer. But the situation was different this time round. I usually keep Paneer stocked at home but unfortunately there wasn’t any today when my husband brought Palak.

Tired as he was, he did not want to go out again to get Paneer and neither did I. In fact, the mood was lazy at home and nobody wanted to go out. What then?

Everyone wanted something tasty and everybody wanted to have Palak. I was left in a tricky situation. But just as the self-proclaimed champion cook that I am (Lol.. are you still doubting) I figured something out.

creamy palak curry

It was this creamy textured palak curry. I used all the ingredients that I use in making Palak Paneer in this recipe as well, except some whole spices and methi leaves.. and of course, Paneer..

And guess what?

DRUM-ROLLS!!

The champion cook is the champion again. The recipe turned out to be very tasty. It’s creamy flavor was loved by everyone at home. I served it along with Indian Flat bread (a jazzy name for ROTI), salads and butter milk.

And the best moment in the day came when I saw my daughter telling me that the curry was amazing!!

Palak recipe

Creamy Spinach Curry

Ingredients

  • Spinach Palak – 300 gm
  • Vegetable Oil – 2 tbsp
  • Cumin Seeds - 1/4 tsp
  • Onion – 1 cup ( chopped )
  • Tomato – 2 ( chopped )
  • Ginger Garlic Paste – 1 tsp
  • Coriander Powder – 2 tsp
  • Red Chili Powder – 1 tsp
  • Chicken Masala Powder - 1 tsp (optional)
  • Garam Masala Powder – 1/2 tsp
  • Turmeric powder - 1/4 tsp (optional)
  • Salt to taste
  • Fresh Cream – 4 tbsp or as per needed

Method

  1. Wash the Spinach properly under running water.
  2. Put the cleaned and washed Palak in a pan or kadahai without water and cook on low flame.
  3. Cook palak uncovered stirring in between and once done let it cool down.
  4. Once the palak gets cold make a puree of the spinach leaves and set aside.
  5. Heat oil in a heavy bottom pan.
  6. When the oil is hot, add cumin seeds.
  7. When you see that the seeds started spluttering add onions, salt and turmeric to it and fry till golden brown.
  8. Add ginger-garlic paste and fry until the raw smell goes.
  9. Add tomato and cook until the tomatoes are little mushy.
  10. Add coriander powder, chicken masala powder, red chili powder, garam masala powder and fry for 5- 6 minutes or until the raw smell of masala goes off.
  11. Remove the pan from heat and let it cool.
  12. Once it gets cold blend the masala in a blender to make a smooth paste.
  13. Now add the masala in the pan/kadhai and spinach puree and mix well.
  14. Cook for about 7-8 minutes.
  15. Add fresh cream and cook for another minute.
  16. Garnish with some fresh cream.
  17. Serve hot with chappati, paratha, puri or naan.

Notes

Instead of oil you can use butter as well.

To retain the color of palak it is important to boil and let it stand uncovered, and follow the timing exactly.

Strain the spinach using a large sieve and turn it immediately over into the bowl of chilled water....you will be amazed after seeing the color. If you noticed, the green color in this recipe is missing since I had covered the palak by mistake in between. 🙁

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