Spinach curd curry recipe – how to make spinach curd curry recipe – Indian curry recipesTweet
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!!
Prep Time : 10 mins
Cooking Time : 15 mins
Yield : 2-3 persons
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
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.
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.
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.
Add the spinach paste to the curd and mix well. Add salt and blend again.
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
Spinach curd curry is ready to served. Serve the curry hot with steamed rice or chapathis.
Do not over boil the curry.
Spinach curd curry tastes best when served hot.