Spinach Kurma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped spinach and cook until wilted.
• STEP 5.In a blender, blend together grated coconut, cashews, and green chilies to make a smooth paste.
• STEP 6.Add the coconut paste to the pan and mix well.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.
• STEP 8.Pour in coconut milk and simmer for 5-7 minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can blanch the spinach before adding it to the curry for a brighter green color.
• Adjust the spice levels according to your taste preferences.
• For a creamier texture, you can add a tablespoon of yogurt or cream to the kurma.
• You can also add vegetables like carrots, peas, or potatoes to make it more wholesome.

Storage and Serving

• Leftover Spinach Kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the kurma on the stovetop or in the microwave before serving.
• Serve the Spinach Kurma with steamed rice, jeera rice, or any Indian bread like roti or naan.