Nutty Spinach Curry

Servings: 4
Boiling time: 3 minutes.
Preparation time: 10-12 minutes.
Frying time: 11-12 minutes.
Cooking time: 2-3 minutes.
Total time: 30 minutes.

This Nutty Spinach Curry is one of those festive and royal recipes that brings richness and elegance to the dining table.

Today for lunch, I prepared this delicious curry by blanching the fresh spinach and blending it into a smooth puree.

I also separately ground tomatoes and raisin, which added a beautiful balance of tanginess and mild sweetness to the gravy.

The combination of nuts and spinach gave the dish a rich texture and royal taste, making it perfect for special meals and festive occasions. This wholesome curry is not only comforting and tasty but also packed with nutrients, making it a healthy addition to our lunch table.

The crunchy fox nuts and other nuts added a wonderful variation in texture and flavour, making the dish truly special and unique.

“Nutty Spinach Curry” tastes wonderful when served with Hot Phulka, Butter Naan, Tandoori Roti, or Jeera Rice.

Its rich, creamy, and mildly sweet flavour pairs beautifully with Indian breads as well as simple rice dishes. This festive and royal curry can also be served alongside Pulao for special lunches and dinners.

The creamy texture from almonds, cashews, fox nuts, and raisins makes every bite comforting and luxurious, turning an ordinary meal into a special feast.

Ingredients:

Spinach (Palak): 1 bunch 250 gm
Onion: 1 no (small)
Tomato: 2 no (medium)
Garlic: 4-5 cloves
Ginger: 2 inch piece
Green Chilli: 2 no.
Makhane (Fox Nuts): 1 cup (chopped)
Cashew Nuts: 1/4 cup (chopped)
Almond: 1/4 cup (chopped)
Butter: 1 tablespoon (optional)
Kismis/Dry Grapes (Raisin): 10-12 no. (optional)
Fresh Cream (Malai): 2 tablespoon
Ghee (Clarified Butter)/ Cooking Oil: 2-3 tablespoon
Salt: 1 teaspoon
Bay leaf: 2 no.
Cinnamon: 1” pieces
Black Cardamom: 1 no.
Cumin (Jeera): 1 teaspoon
Garam Masala Powder: half teaspoon
Red chilli powder: one teaspoon
sugar: ½ teaspoon
Coriander powder: one teaspoon
Cumin Powder: 1/2 teaspoon
Turmeric powder: ½ teaspoon
Water: half cup (100 ml)

Preparation:

Blanch/microwave spinach for 3 minutes along with sugar and make fine paste. keep aside.
Finally chop onion, keep aside.
Grind ginger, green chilli and garlic all together. Keep aside
Grind the tomato and raisin together, keep aside.
Heat one tablespoon of ghee in a wok; fry nuts one by one on lower flame for 2-3 minutes, take out, keep aside.

Method:

Heat remaining ghee till smoke starts to come; put cumin, bay leaf, black cardamom and cinnamon.
Sputter for few seconds; add chopped onion, stir fry on high flame for couple of minutes, add ground tomato paste and ginger, garlic and chilli paste. Continue to fry on medium low flame for 2-3 minutes.
Add salt, chilli powder, coriander powder, cumin powder, turmeric powder and fresh cream; continue to fry for couple of minutes or till oil separates from the masala.
Add fried nuts (save some for decoration); continue to fry for a minute, add Palak paste; stir fry for a minute, add half cup of water ( as per your curry thickness) let it boil.
Put off the flame; add garam masala powder transfer into in serving bowl.
Decorate with fried fox nuts, cashew nuts and almond as shown in pics.
Now “Nutty Spinach Curry” is ready to be served.