As a vegtarian, spinach plays a vital role in our diet and so I make it a point to include spinach 3 to 4 times a week. Though I was a little fussy when it came to eating my vegetables as a child, I always loved spinach. My mom would make a simple spinach and dhal kootu which I loved eating. I make that quite often to eat with rice. But as I was looking for alternative recipes that would go with both rice and chapati I decided to try this combination and it seemed to work pretty well. This is a simple curry that tastes very good as a side/main with rice. Add some potatoes/paneer, it becomes a good side dish for chapati. With or without any addition of veggies, this simple curry tastes very good 🙂
- I packet spinach, washed and chopped
- 1 onion
- 1-2 medium sized tomatoes
- 2 green chillies slit length wise
- 3 garlic pods
- 1/2 inch ginger
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp sambar powder/ garam masala
- 1 tsp corriander powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 tsp oil
- salt to taste
In a pan add oil. When hot, add mustard seeds, cumin seeds, green chillies and let the mustard seeds splutter.
Add finely chopped ginger and garlic to it and saute for a minute until the raw smell is gone.
Add chopped onions and saute until translucent.
Add chopped tomatoes, turmeric powder, chilli powder, little salt and saute until the tomatoes become mushy about 2-3 minutes.
Add coriander powder, sambar powder/garam masala and the chopped spinach and mix well.
Saute well and let the spinach cook for about 2-3 minutes. Add salt to taste and serve with hot rice or as an accompaniment with rotis 🙂