Palak Matar Recipe | Spinach and Green Peas Curry

Wash the spinach leaves thoroughly and drain the water in a colander.
250 gm Spinach Leaves (Palak)
Boil spinach leaves in 2-3 cups of water. Let it heat for 4-5 minutes. You can also microwave them instead of boiling.
Let the spinach cool down. Then transfer it to a blender and make a fine puree.
Take out peas from their pods or you can use frozen peas instead.
1 Cup Green Peas (Matar)
Heat ghee or oil in a pan or kadai (wok). Add cumin seeds and fry till they start to splutter. Also add a pinch of asafoetida (heeng). Add finely chopped green chillies, garlic and ginger to the oil. Stir the mixture and fry them for a few seconds.
2 Green Chillies, 4-5 Cloves of Garlic, 1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Heeng (Asafoetida), 2 Inch Piece of Ginger
Now add pureed or finely chopped tomatoes. Fry the gravy till the tomatoes are cooked and start leaving oil on the sides.
2 Medium sized Tomatoes
Add turmeric powder, red chilli powder, garam masala and salt to the gravy along with spinach puree and green peas.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Salt
Close the lid and let it cook for 5-6 minutes till the peas become soft.
Palak matar is ready. Serve it hot along with any Indian bread or rice.

Recipe Info