Spinach Coconut Curry

Spinach Coconut Curry


Ingredients
• 6 big spinach (palak) leaves
• 2 tbsp besan (Bengal gram flour)
• 3/4 cup yogurt (dahi)
• 2 tsp oil
• 2 cardamoms (elaichi)
• 2 cloves (laung/lavang)
• 12 cinnamon (dalchini)
• 1 bayleaf (tejpatta)
• 6 curry leaves (kadi patta)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai/sarson)
• 1/4 cup finely chopped onions
• 3/4 tbsp finely chopped green chillies
• 1 1/2 tsp finely chopped ginger (adrak)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1 1/2 cups coconut milk
• Salt to taste

For the garnish
• 1 tbsp finely chopped coriander (dhania)

Method
• Combine the besan and yogurt in a bowl and whisk well, so that no lumps remain. Keep aside.
• Put the oil in a deep microwave-safe bowl and microwave on high for one minute.
• Add all the remaining ingredients, except the coconut milk and the besan mixture, mix well and microwave on high for another two minutes, stirring once in between after one minute.
• Add the coconut milk and the besan mixture, mix well and microwave on high for three more minutes, stirring once in between after one and a half minutes. Keep aside.
• Place the spinach leaves on the turntable and microwave on high for one minute.
• Combine the spinach leaves with half cup of the prepared curry and blend in a mixer to a smooth purée.
• Add this purée to the remaining curry, mix well and microwave on high for two minutes.
• Serve hot, garnished with coriander.

 
 
 
==================================
 
  
IFL  - Kuwait 2024