- 450 g (6 oz) Frozen spinach
- 4 Onions
- 3-4 dl (10-13 fl oz) Chopped tomato
- 2 cups Chicken or vegetable bouillon
- 100 g (3.5 oz) yogurt
- 1 tbsp freshly grated Ginger
- 2 pcs of garlic
- 1/2 tbsp Turmeric
- 2/3 tbsp Chili pepper
- 1½ tbsp freshly ground Coriander seeds (or powder)
- 1½ tbsp freshly ground Cumin seeds
- 1½ tbsp Garam Masala
- 4/5 cup cooking Oil
- 1 tsp Salt
This is very nice with Paneer (Indian Cheese). The recipe is here.
If you make Palak Paneer (Curry and Cheese) at once, you can use the “whey” that’s left over instead of water for the bouillon.
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- 1. Chop onions finely and stir fry with garlic and ginger.
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- Spice smells much better if you grind it yourself. We put the whole seeds together with chili in a pepper mill and grind it.
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- Ground spice (Cumin seeds, Coriander seeds and dried Chili peppers). The smell is amazing!
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- 2. When the onion get brown, add bouillon and spices except for Garam Masala.
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- We use frozen spinach. Chopped one is easier to cook.
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- 3. After 20 minutes, add Garam Masala and yoghurt. 20 minutes later add spinach and tomato. Boil on medium heat throughout.
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- 4. Done!
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- Palak curry is nice to eat with Paneer (Indian cheese). Fry it with butter to get a crispy edge.
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- 5. Served with rice, fried Paneer, fresh Coriander leaves and your favorite chutney.
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- This is nice with shrimp as well. Just steak the shrimp with butter and add to the curry!