Making a spinach curry is super quick and great for a healthy dinner. Sometimes I add in paneer or chuna (chick peas) but the recipe below is just for the basic version.
- 500g of fresh spinach leaves, washed and roughly chopped (if you’re using baby spinach then leave whole)
- 4 to 5 cloves garlic, finely sliced
- 1 tbsp thel (sunflower oil)
- 1 tsp rai (black mustard seeds)
- 1 heaped tsp jeeru (cumin)
- 1 tsp dhana jeeru (ground coriander and cumin)
- ½ tsp hardar (turmeric)
- ½ tsp lal chutney (red chilli powder), to taste
- ½ tsp nimak (salt), to taste
- Put a large pan on a high heat and add the thel. When it’s hot, add the rai and cover. Once you can hear the rai popping, add the jeeru and garlic and stir.
- Add in the spinach, letting it wilt and mix it together thoroughly. Turn the heat down to medium.
- Add the dhana jeeru, hardar, lal chutney and nimak and mix well. Add more lal chutney or nimak if you prefer your shak spicier or saltier.
- Once the spinach had reduced, depending on what texture you prefer, you can blend the shak slightly
- If you are doing a mixed recipe, then this is when you would add in the other ingredients (i.e. paneer, chuna etc.)
- Let the shak simmer for a few minutes on a low heat so that the flavours mix and then serve.