Palak (spinach)

This is one of the favorites in my family and we  are very fond of this  vegetable and any other type of green.  I use either fresh or frozen vegetables only. I never use canned because canned it is too salty and all of the nutrients are taken away.  Fresh is the best option and frozen is next. Never ever use canned vegetables.

If using fresh spinach,  pick and clean them by using a drop of dish liquid and a lot of cold water. This will get all of the grit off of the spinach and other greens. I learned this from an old lady who I got my sweet potato recipe from and it is the best way of getting rid of the grit from the fresh spinach and I have the spinach I am washing in a colander so  all of the grit and soap can go down the drain.

This is how you clean any kind of fresh greens and it is effective. Just make sure  that it is well rinsed. After they are cleaned I either chop them or forgo  that for tearing them in to bits.  Tearing them in to bits doesn’t take a long time at all providing you do them by handfuls.  After this give them a final rinse and proceed to next step. However if you are using frozen spinach you can skip this step and go and make the curry base

For curry base: I added 1 pinch each of fenugreek seeds, cumin seeds and coriander seeds. I ground them in to a coarse powder and set it asside.  I added 1/4 cup of olive oil to a pot and chopped 1 onion or shallot.  On high heat I caramelized the  onion or shallot.   I added 1 pinch each of pink salt, turmeric, red chili powder and Garam Masala. I stirred and added the contents from my mortar and pestle in  to the masala mixture.  I added to mortar and pestle 2 cloves of garlic that I smashed and peeled with my knife and sliced a piece of ginger and peeled and washed it  before adding it with the garlic. I made a ginger garlic paste in this manner and added that to the masala mixture. I washed and chopped 1 tomato and added it to the masala mixture that is cooking and I cook it down til it becomes mushy. I turn the flame down low at this point so it doesn’t burn and I added 1 tbs of water and do so on intervals  until I have a nice mushy curry base.

I add 1/4 cup of water and I stir and add my spinach and stir very well.  I cover the pot and let it simmer for 15 minutes.  This is done at this point and ready to eat.

Enjoy it with flat cornbread, chapati or naan. We also like a dollop of plain desi yogurt on ours too.   Please let  me know how you like this recipe at the comments below.