Palak Moru Curry (Spinach-yoghurt Curry)

Click on the image, above to submit to Pinterest.

Palak Moru Curry (Spinach-yoghurt Curry)

Palak Moru Curry (Spinach-yoghurt Curry) is a traditional Indian (from Kerala) recipe for a classic vegetarian curry of spinach, shallots and chillies in a spiced yoghurt gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spinach-yoghurt Curry (Palak Moru Curry).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Milk Recipes Indian Recipes

This is a classic example of a Keralan curry, where yoghurt bases are common. Here we have a relatively simple curry of yoghurt (or buttermilk) combined with spinach.

Ingredients:

500g (3 cups) spinach, finely chopped
500ml (2 cups) yoghurt
1 medium tomato, finely chopped.
85g (½ cup) shallots, finely chopped
3 small green chillies, sliced
2 dried red chillies, broken into small pieces
2 cm (1 in) piece of fresh root ginger, finely chopped
4 garlic cloves, finely chopped
½ tsp ground turmeric
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 tbsp oil
Water
2 sprigs curry leaves
Salt to taste

Method:

Combine the yoghurt and 120ml (½ cup) water in a large bowl. Whisk gently with a fork until combined. Set aside until needed.

Heat a glug of oil in a pan over medium-high heat. Add the mustard and fenugreek seeds and let them splutter for 30 seconds. Add the ginger, garlic, red chillies, and curry leaves, and fry gently for a minute, stirring occasionally. At this point add onion and green chillies, and fry for another 2 minutes, stirring occasionally, until the onions begin to turn golden. Stir in the tomatoes, and mix well. When the tomatoes start to break down (about 5 minutes), lower the heat, and stir in the ground turmeric. Season to taste with salt before increasing up the heat. Continue cooking for 4-5 minutes, stirring occasionally.

Take the pan off the heat and stir in yogurt. Return the pan to heat and allow the curry to warm through gently for about 4 minutes, stirring continuously.

Serve hot, accompanied by rice.