Pachadi or Curry – You Decide.: A recipe for Spinach (Palak)

Colours

Sometimes, I just go away. You may have noticed at times. First mentally – my world gets too tight with Things that Must be Done to spend much energy on cooking and tweeting and blogging. Then physically – I often go to my little Heaven on Earth for a well deserved restful holiday and one which allowed the re-merging of body, soul and spirit. Who invented holidays? They deserve much praise, me thinks.

I think the rest of the year may be too tight with Things that Must be Done, but I will try to stay on this side of the blogasphere as much as I can.

Last night I cooked a gorgeous spinach curry. Or is it a Pachadi? Who knows! Anyway, will you share some with me? It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of Much Goodness.

Spinach Pachadi

Spinach Pachadi/Curry (Palak Pachadi/ Palak Yoghurt Curry)

Source : adapted from The Monk’s Cookbook
Cuisine: Indian
Prep time: 10 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it

ingredients
1 large bunch spinach
1 cup bean sprouts
1.5 cup grated coconut or shredded coconut
1 cup yoghurt – use a Greek yoghurt or drained the yoghurt in some muslin cloth for 30 minutes beforehand to avoid a watery curry
If you want it hot, add some finely chopped green chilli to taste
1 lime, juiced
salt to taste

for tadka
1 – 2 Tblspn ghee
2 large cloves garlic, or 3 or 4 smaller ones
1 tsp each fennel, anise seeds, cumin seeds

method
Steam the spinach and bean sprouts and blend them with the coconut in a food processor or with an immersion blender. Add the yoghurt as you go and blend until you have a thick and smooth consistency. Chop the garlic and chop or grate the ginger.

Make the tadka: in a pan melt the ghee and fry the garlic, chilli (if using) and ginger quickly. Add the seeds and cook until the seeds begin to brown.

Stir the tadka through the spinach (including the ghee). Add the lime juice and stir. Add salt to taste.

Enjoy!

The Yoghurt Series

The Spinach Series


More Cooking, Food and Recipes:

Cauliflower Soup Recipe Doodh Wale Allo Recipe Potato Spinach carrot sambal recipe Parsnip and Carrot Mash Recipe Parsnip Soup Tempting 12 Links lavender Spring Vegetables Tempting Links 11 Pomegranate and Walnut Salad Ginger Garlic Lentil Soup Recipe Making Roasted Garlic Oil

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 12 Early Summer, Dairy, Indian, Salsas, Purees, Pates and Dips, Spinach, Tofu, Yoghurt and Paneer, VEGETARIAN and tagged , , . Bookmark the permalink.

9 Responses to Pachadi or Curry – You Decide.: A recipe for Spinach (Palak)

  1. Your spinach curry looks delightful and perfect way to relax and take a break from the crazy holidays.

  2. Divya Vikram says:

    Love the spinach and yogurt combo. Looks creamy!

  3. Pachadi or Curry, either way it looks like a delicious way to prepare spinach !

  4. john says:

    Just made this and much better than I expected, in fact delicious! Used sunflower oil instead of ghee for health and expense. And how big is a ‘large bunch spinach’? I suspect mine was bigger than yours, because I think it could do with juice of more than 1 lime. Also, you don’t specify how much ginger – I guessed and probably used a little less than the garlic. Made it for four(maybe more)-dish curry tomorrow, so hope it’s still ok 24 hours hence. Will make cucumber curry to die for tomorrow. Your blog has many delicious and intriguing recipes and I’m sure I will return for more.

    Just one major rant (and it’s obviously not personal!): how do Americans cope with cup measures? Why do they persist in not using weights. For example, if a recipe demands 1 cup of finely chopped mushrooms, I find it very difficult to shop accurately – I’m sure with practice I’d get better at it but it just seems so much easier so specify 100g or 1/4lb rather than trying to envisage how many mushrooms it takes to make 1 cup of them finely choppped. I used frozen fresh grated coconut for this recipe, chopping off large lumps and hoping for the best but only being fairly sure when I’d defrosted it.

    I can undertsand that cup measures made sense in the pioneering days in the Great Trek West when weight and expense were important considerations, but most people nowadays drive a Caddy, Ford or SUV. Can’t you lot drag your measurement system into the 20th-century?

    There, I feel much better for that. Perhaps I subconsciously made to recipe just so I had an opportunity to voice my rant! I’m going to have a lie down in a darkened room now, but thank you so much for your inspiring recipes.

    • Ganga108 says:

      thanks, John. glad you liked it. Stick with me and you will get used to cup measures very quickly :)))) i find them much easier, especially for recipes that dont require drop dead accuracy. (Baking bread and cakes is a slightly different matter).

      And for the record, I am not from the US, learned most of my cooking way back when from a French lady, love to cook the Italian way (by a feel for your ingredients rather than exact measures) and bring all of this to my Indian food. Read Cook and See (series of traditional Indian Cookbooks) for the ultimate in imprecision.:))

      Hope you get to try many more recipes here. keep leaving me your comments, I will love to read them. Oh, and try ghee. It adds to the flavour and is one of the healthiest oils around. I highly recommend it.

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