Mangalore style spinach curry Recipe

Cooking Directions

• STEP 1.Wash and chop the spinach leaves. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add the chopped spinach leaves and cook until they wilt. In a blender, grind coconut, green chilies, and spices to make a smooth paste.
• STEP 4.Add the coconut paste to the pan and mix well. Cook for a few minutes until the flavors blend together.
• STEP 5.Finally, add salt and tamarind pulp for tanginess. Simmer for a few more minutes and serve hot with rice or roti.

Cooking Tips

• Make sure to wash the spinach leaves thoroughly to remove any dirt or impurities.
• Adjust the spice level according to your preference by adding more or fewer green chilies.
• For a creamier texture, you can add a tablespoon of cashew paste or yogurt to the curry.

Storage and Serving

• Leftover spinach curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the spinach curry hot with steamed rice, roti, or naan for a delicious and wholesome meal.