Spinach Gravy Curry

Palakura Masala Kura.

Oil is tempered with whole spices and onion and tomato are cooked in it. Spinach is chopped up and added to the gravy along with sesame powder and cooked on low heat till done. Finally garam masala is added to the finished spinach and served with steamed rice or with roti.
Makes: around 4 Servings of Spinach Gravy Curry.

Ingredients:

Spinach 1 1/2 Cups Packed
Onion 1
Tomato 2
Green Chiles 2 – 3
Sesame Seeds 1 tbsp
Ginger Garlic Paste 1/2 tsp
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Garam Masala 1 tsp
Cumin Seeds 1/4 tsp
Bay Leaf 1
Cinnamon 1 inch Stick
Cilantro few Sprigs
Salt to taste

Method of preparation:

Wash and roughly chop the spinach leaves.
Remove stems, wash and slice the green chiles.
Peel, remove ends and roughly chop the onion.
Wash and finely chop the tomatoes.
Roast the sesame seeds on low heat till light golden in color and grind it into fine powder.

Heat oil in a pan on medium high heat, add cumin seeds, cinnamon and bay leaf.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy.
Then add coriander powder, red chilli powder, turmeric powder and salt.
Now add chopped spinach, sesame seeds powder and around half a cup of water.
Cook covered till spinach is cooked well.
Finally stir in garam masala and remove from heat.
Serve spinach gravy curry with steamed rice or with roti.
Notes: Make sure to cook the spinach well.

Suggestions: Adjust the amount of spinach according to preference.
Variations: You can also add a tbsp of rice flour or corn flour thicken up the gravy.
Other Names: Spinach Gravy Curry, Palakura Masala Kura.

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Broccoli Spinach Patoli

Broccoli Spinach Patoli.

Patoli is a dry South Indian curry made of dal or combination of dals / lentils. Here, patoli is prepared by first soaking the chana dal and grinding it into coarse paste. The ground chana dal paste is then pressure cooked and then crumbled into powder. Oil is tempered with spices and broccoli and spinach is cooked along with the crumbled dal.
Makes: around 2 Servings of Broccoli Spinach Patoli.

Ingredients:

Broccoli 6 inch head
Spinach 1 Cup Packed
Chana Dal 1/2 Cup
Whole Red Chiles 2
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Break broccoli into small florets and wash under water.
Steam the broccoli until its just tender but firm.
Alternatively, add broccoli to boiling water for couple of minutes to cook.
Wash and roughly chop spinach leaves.

Peel and lightly crush the garlic cloves.
Soak chana dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked chana dal into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground chana dal mixture.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles.

Remove the cooked chana dal mixture from cooker and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, you can use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chiles and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order along with garlic cloves.
When urad dal changes color, add spinach and salt.
Fry till spinach wilts and then stir in broccoli.
Stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for a minute and remove from heat.
Serve broccoli spinach patoli with steamed rice and dollop of ghee.
Notes: Don’t overcook broccoli.

Suggestions: Check the pressure cooked dal mixture by piercing a toothpick in the middle to make sure it is done. Make sure not to add too much water while grinding the chana dal.
Variations: You can also grind the red chile along with chana dal.
Other Names: Broccoli Spinach Paruppu Usli, Broccoli Spinach Patoli, Broccoli Spinach Patodi.

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