Spinach and Green Peas Curry (Palak Matar)
Description:
Palak Matar is a wholesome and nutritious curry packed with vibrant green spinach and tender green peas. This dish is easy to prepare and makes a perfect addition to any lunch spread. The spinach gravy is rich in vitamins and iron, making this curry not only delicious but also healthy. It’s important to use ghee for tempering in this recipe as it enhances the flavor of the curry and gives it a rich, traditional taste.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach (Palak) | 500 grams |
| Green peas (Hare Matar) | 1 cup |
| Onion (finely chopped) | 1 large onion |
| Tomato (finely chopped) | 1 medium tomato |
| Ginger (grated) | 2-inch piece |
| Garlic (finely chopped) | 3 cloves |
| Red chili powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Oil | 1 tablespoon |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garlic (finely chopped) | 2 cloves |
| Onion (finely chopped) | 3 teaspoons |
| Dried red chili | 1 whole dried red chili |
| Garam masala powder | 1/4 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Spinach:
First, wash the spinach thoroughly and blanch it in hot water with a pinch of salt. Once the spinach softens, transfer it to a blender, add a little water and blend into a smooth puree. Set this aside for later. -
Cook the Base:
Heat oil in a pan over medium heat. Add the chopped onions and cook until they turn soft and translucent. Add the grated ginger and chopped garlic, and cook for another 2 minutes until fragrant. Then, add the chopped tomatoes and cook until they become soft and blend with the other ingredients. -
Add the Green Peas:
Once the tomatoes have softened, add the green peas and 1/2 cup of water. Stir and cook until the peas are tender. -
Spice It Up:
After the peas have cooked through, add the coriander powder, red chili powder, and garam masala powder. Cook for an additional 2 minutes to allow the spices to infuse their flavors into the curry base. -
Combine Spinach:
Add the prepared spinach puree into the curry, along with salt to taste. Stir everything well and let it cook for 10 more minutes on low heat to allow all the flavors to meld together. -
Prepare the Tempering:
In a separate small pan, heat ghee over medium heat. Add cumin seeds and the dried red chili, and let them sizzle for a few seconds. Add the chopped garlic and onions, and cook until they turn golden brown. Finally, sprinkle the garam masala powder and mix it all together. Pour this tempering over the cooked spinach and peas curry. -
Serve:
Once the tempering is added, give the curry a good mix. Serve the Palak Matar hot with warm rotis or parathas, and a side of boondi raita for an authentic North Indian meal experience.
Enjoy this rich and nutritious spinach and green peas curry as part of your healthy lunch, or serve it for a wholesome family meal!
