Spinach Curry

A friend told me recently that he had a dinner party and cooked a Jamie Oliver curry which consisted of him grinding and chopping and mixing and by the end of it all he was exhausted. Now nothing against Jamie Oliver I love his recipes but I think curry is a simple quick dish to make in less than 30 mins. So here is a simple and quick spinach curry!

 

Ingredients

1 bag (300 grams) of spinach leaves or 2/3 bunches if buying fresh from a farmers market

1 tomato chopped (cheap salad variety will do no need for vine ripened ones in Indian cooking)

1 tbsp sunflower/vegetable oil

1/4 tsp of mustard seeds

1/2 tsp of cumin seeds
a pinch of asafoetida (optional)

1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tsp ground coriander
3/4 tsp of salt
3/4 tsp sugar

Method

Chop and thoroughly wash the spinach. Add oil to a pan and heat, then add mustard seeds and cumin seeds, wait until they sizzle and pop then add asafoetida if using, if not add the spinach. Then add all the other spices (turmeric, chilli powder, ground coriander, salt and sugar), add the tomatoes and cook on a medium heat with the lid half on for about 15-18 mins. Stir halfway, and taste. Adjust seasoning. If you think there is too much salt I add a pinch of jaggery, (goor) which is unrefined sugar (another staple in your masala box). Or just add some sugar.

Serve with rice, yoghurt, rotli or anything you desire. Enjoy!!