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Spinach Nu Shak

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


  1. 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.
  2. Add in the spinach, letting it wilt and mix it together thoroughly. Turn the heat down to medium.
  3. 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.
  4. Once the spinach had reduced, depending on what texture you prefer, you can blend the shak slightly
  5. If you are doing a mixed recipe, then this is when you would add in the other ingredients (i.e. paneer, chuna etc.)
  6. Let the shak simmer for a few minutes on a low heat so that the flavours mix and then serve.