Palak Matar Recipe – Spinach and Green Peas Curry
Embark on a culinary journey with the delectable Palak Matar, a North Indian classic that harmoniously combines the vibrant flavors of fresh spinach and tender green peas, enhanced by aromatic spices and a tantalizing tadka. This vegetarian dish is not only easy to prepare but also makes for a delightful and nutritious meal, perfect for a weeknight dinner. Serve it alongside Malabari Parathas and a crisp Green Salad for a wholesome feast that is sure to please the whole family. Below, you will find a detailed recipe, including preparation and cooking steps, along with nutritional information.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 2 stalks |
| Green peas (Matar) | 1 cup |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Ginger | 2 inches, grated |
| Garlic | 6 cloves, finely chopped |
| Red Chilli Powder | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chilli | 1 |
| Garam Masala Powder | ¼ teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Carbohydrates | 18g |
| Dietary Fiber | 5g |
| Sugars | 3g |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 200mg |
Preparation Time
| Detail | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
Instructions
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Blanch and Puree the Spinach: Begin by washing the spinach leaves thoroughly under running water to remove any dirt. Blanch the cleaned spinach in a pot of boiling water with a pinch of salt for about 2 minutes. This helps to preserve the vibrant green color and nutrients. After blanching, transfer the spinach to an ice bath to halt the cooking process, then puree it using a hand blender until smooth. Set aside.
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Sauté the Aromatics: In a wok or kadai, heat the sunflower oil over medium flame. Once the oil is hot, add the finely chopped onion and sauté until it turns translucent and slightly golden, which should take about 3-4 minutes. This step builds a rich flavor base for your curry.
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Incorporate Ginger and Garlic: Add the finely chopped garlic (2 cloves) and grated ginger to the onions, cooking for an additional minute or until the raw smell dissipates. The fragrant aroma at this stage is an indicator that your base is ready for the next ingredients.
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Add Tomatoes and Peas: Incorporate the finely chopped tomato and cook until it becomes mushy and the oil begins to separate from the mixture, which typically takes around 5-6 minutes. Once the tomatoes are well-cooked, add the green peas along with half a cup of water. Cover the wok and let it simmer until the peas are tender, about 5-7 minutes.
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Spice It Up: Stir in the coriander powder, red chilli powder, and garam masala powder. Cook the mixture for another 2 minutes, allowing the spices to meld together and the oil to separate from the sides of the curry, indicating a well-cooked base.
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Combine with Pureed Spinach: Gently fold in the pureed spinach, and season the curry with salt to taste. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to combine beautifully.
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Prepare the Tadka (Tempering): In a small pan, heat the ghee over medium heat. Once melted, add the cumin seeds and dry red chilli, allowing them to splutter and release their flavors into the ghee. Next, add the remaining finely chopped garlic (2 cloves) and chopped onion (3 teaspoons), sautéing until they turn golden brown.
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Finish the Curry: Sprinkle the garam masala powder over the tadka, give it a quick stir, and then pour this sizzling tempering over the Palak Matar curry. This step adds an exquisite depth of flavor to the dish.
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Serve: Dish out the Palak Matar into serving bowls and serve hot, preferably with Malabari Parathas and a refreshing Green Salad. This dish pairs wonderfully with rice as well, making it versatile for any meal.
Tips for Best Results
- Fresh Spinach: Using fresh spinach will enhance the flavor and nutrition of the dish. Avoid using wilted or yellowed leaves for the best results.
- Balancing Flavors: Adjust the amount of spices according to your preference. If you enjoy a spicier dish, feel free to add more red chilli powder or green chilies.
- Vegetable Variations: While the classic recipe focuses on spinach and peas, feel free to incorporate other vegetables such as diced potatoes or bell peppers for added texture and taste.
- Creamy Twist: For a richer taste, you can add a splash of cream or a dollop of yogurt just before serving, which will enhance the creaminess of the curry.
This Palak Matar Recipe is sure to become a staple in your home, celebrated for its nutritional benefits and delightful flavors, while also serving as a beautiful representation of North Indian cuisine that you can enjoy time and again. Happy cooking!
