Spinach curd curry recipe – how to make spinach curd curry recipe – Indian curry recipes

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Spinach curd curry is a healthy curry made with spinach leaves and curd and serves as a good accompaniment for rice, rotis or even plain khichdi.  In this recipe, the yoghurt is well blended with spinach paste and spices to a give a delicious taste to the curry.  Do try this curry for a change from the normal kadhi which we make from the spinach leaves and enjoy!!

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Prep Time :  10  mins

Cooking Time : 15 mins

Yield : 2-3 persons

Indian cuisine

INGREDIENTS

Curd or yoghurt – 3 cups

Spinach leaves  – 1 1/2 cups

Cumin seeds/jeera – 1/2 teaspoon

Garlic cloves – 5

Ginger or adrak – 1 small piece (half inch sized) (roughly chopped)

Green chillies – 4 small

Turmeric powder- 1/4 teaspoon

Salt to taste

FOR SEASONING

Oil – 2 tablespoons

Mustard seeds /rai – 1/2 teaspoon

Red chillies – 3 to 4

A pinch of asafoetida or hing

Cumin seeds or jeera – 1/2 teaspoon

Methi seeds – 1/4 teaspoon

Few curry leaves

HOW TO MAKE OR PREPARE SPINACH CURD CURRY RECIPE

Take 3 cups of curd and whisk well.  Add turmeric powder and mix well.  Keep it aside.

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Heat 1 tablespoon of  oil in a kadai on medium flame.  Add cumin seeds and allow it to splutter.  Then add garlic cloves, ginger pieces, green chillies and  saute for a minute on low flame.  Add chopped spinach leaves and cook for another one minute.

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Once the spinach leaves starts to shrink, switch off the flame.  Allow the mixture to cool down.  Once cooled down, grind or blend the mixture to a smooth paste without adding the water.

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Add the spinach paste to the curd and mix well.  Add salt and blend again.

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Add little water to the mixture, if required, to get the right consistency.  Heat 1 tablespoon of oil on medium flame.  Allow mustard seeds and cumin seeds and allow it to splutter.  Add red chillies, methi seeds, hing and curry leaves and saute for  half a minute.  Now add the spinach curd mixture to the seasoning and simmer the curry for a minute.  Then switch off the flame

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Spinach curd curry is ready to served.  Serve the curry hot with steamed rice or chapathis.

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NOTES/TIPS

Do not over boil the curry.

Spinach curd curry tastes best when served hot.

 

 

 

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