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Spinach Delicacy

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Total Time:
15-30 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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How to Make

  • Clean, chop and wash spinach. Roast red chilli, channa dal, jeera and rai till jeera turns golden in a kadai. Add coconut, stir well and remove from fire.
  • Grind all these ingredients with fresh coriander and green chillies to a fine paste.
  • Heat oil in a large kadai. Add hing and methi seeds.
  • Wait till the seeds turn brown.
  • Add the cashewnuts and fry lightly till brown.
  • Add chopped onions and fry to a golden brown.
  • Add the masala paste. Mix well for a few seconds.
  • Add chopped spinach, salt and a pinch of soda bicarb.
  • Cook for about 7-8 minutes till spinach turns soft, remove from fire and cool.
  • Grind to a puree and add tamarind pulp and sugar to the spinach.
  • Boil and add 1/2 cup water if the gravy is too thick.
  • Simmer for 3-4 minutes and keep aside.
  • For the pakoras, mix chopped onions, ginger, coriander, salt, chilli powder and baking soda with the besan.
  • Add a little water to make a thick batter.
  • Deep fry small spoonful of the batter.
  • Add pakoras to the cooled spinach.
  • Before serving, Allow to boil 2-3 times. Serve with chapattis.