Plain Palak (Spinach) Curry

Researchers have identified at least 13 different compounds in nutrient-rich Spinach that function as antioxidants and anti-cancer agents. Spinach has also been shown to help those suffering from osteoporosis, heart disease, colon cancer, arthritis and other diseases. Spinach is fat-and cholesterol-free, low in calories, high in fiber, high in folate (20 percent of daily requirement), and also provides 15 percent of the daily requirement of magnesium. Spinach is an excellent source of vitamin A (70 percent of daily requirement), vitamin C (25 percent of daily requirement) and iron (20 percent of daily requirement). Spinach also provides vitamin K, which helps blood coagulate and which, along with calcium, vitamin D and phosphorous, is important for strong bones.

Cooking time: 15 mins

Serves 2 ( 1 serving = 1-1/2 C Fresh Spinach)

6 C Fresh Washed Chopped Spinach

2 Med Sized tomatoes, Chopped

1/4 C Half & Half

1 tsp Turmeric Pwd

1 tsp Red Chilli Pwd

1 tsp Coriander - Cumin Pwd

1 tsp Garam Masala

1 tsp Sugar

Salt to taste

For Tempering:

3 tsp Canola Oil

1 tsp Mustard Seeds

1/2 tsp Cumin Seeds

A pinch Asafoetida

Method:

1. Heat oil, add mustard seeds, once it stops spluttering add cumin,& asafoetida powder.

2. Now add washed chopped spinach, salt & turmeric and let it cook in a covered pan untill it is half done, then add chopped tomatoes and all the rest of the ingredients.

3. Add water if necessary / if more gravy is needed.

4. Once all cooked for about 15 mins, add 1/2 & 1/2, remove from flame, & serve hot.

Note:

At our home we eat this plain palak, with moong dal khichadi & paratha.

Also goes well with plain Basmati rice / Indian Flat Breads.

This dish is our contribution to SWC- Cooking with greens event.
This dish goes to 15 mins Event hosted by Mahimaa