This is one of the my mom's go to vegetable curry's cook. Growing up it was either okra with potatoes or it was this spinach curry. It requires few ingredients but it is hearty and satisfying. It can be paired with kichdi (with papadum) and roti.
Ingredients:
4 bunches of spinach
4 tomatoes
2 onions
7 garlic clove
2 tbsp oil
1/2 tsp fenugreek seeds
1 tsp cumin
1 tsp turmeric
1 tsp tomato paste
1 tsp lemon juice
salt to taste
Method:
To start boil tomatoes, and then peel skin off and roughly cut into medium size pieces. Add tomatoes and garlic cloves in a food processor and make it into a puree.
On a high heat add oil, and then fenugreek seeds and cumin. After couple of minutes add finely chopped onion and turn the heat to medium/low.
Once the onions are translucent add the tomato-garlic puree, turmeric, and salt. Let the mixture cook for few minutes and then add tomato paste, lemon juice, and spinach. Cook for another 15 minutes (approximately) until the spinach is cooked properly.
.jpg)
