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PrintFENUGREEK AND SPINACH CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee in a wok or large pan or kadhai. Reduce the flame, add turmeric and red chilli powder with tomatoes. Stir fry for 5 minutes or until well blended.
- Add spinach and fenugreek leaves with salt, cook for at least 5 minutes.
- Add the yoghurt, garam masala, coriander powder. Stir till yogurt gets well blended and turns dry.
- Remove from heat, allow to cool and blend to a thick puree.
- Transfer the puree to the pan and add 1 cup hot water to get a curry. Adjust seasoning, simmer on low flame for a 3-5 minutes.
- Add paneer pieces or fried potatoes to the hot curry and serve hot with rice or roti.
INGREDIENTS
Curry
- 250 grams spinach (palak) - discard stalks and chop leaves
- 125 grams fenugreek leaves (methi) - discard stalks and chop leaves
- 2 tablespoon ghee or butter
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 tomatoes - chopped
- 3 tablespoon yogurt - beaten well
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 150 grams paneer or potatoes - cut into small pieces
- Salt , to taste
- Water
3 comments for “Fenugreek and Spinach Curry”
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very good receipe.tried and liked..thx