The Many Variations of Vegan Spinach Curry
There are many different regional cuisines in India and each one has their own version of a vegan spinach curry. You have Palakchi Paatal Bhaaji in Maharashtra, Gujarat’s Paalak Nu Shaak, Bengal’s Palong Shaak Bhaja, Kerala’s Cheera Thoran…. just to name a few.
This recipe, Kerai Masiyal, is the green gem in Tamilnadu’s crown. It’s minimal use of spices ensures that spinach and only the spinach takes centre stage.
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Keerai Masiyal (Vegan Spinach Curry)
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 4 1x
- Diet: Low Fat
Description
It’s quick, low-fat and 100 percent vegan. Spinach is cooked in water and blended with a few Indian spices. This recipe illustrates the age old principle that sometimes, the simplest dishes are the tastiest.
Ingredients
2 1/2 cups spinach
2 tbsp. oil
2 tsp. urad dal
2 tbsp. ginger, roughly chopped into small pieces
1 dried red chili
1 1/2 tsp. asafoetida
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. cayenne pepper
Salt to taste (approx. 1/2 tsp.)
A quarter wedge of lemon
4–5 cups boiling water (for cooking spinach) + 1 – 1 1/4 cups water (for blending spinach and cooking)
Instructions
1. Boil water in a kettle. Transfer 4-5 cups boiling water to a deep-bottomed pan and cook spinach in water for 10 mins.
2. While the spinach is cooking, heat 1 tbsp. oil in a pan on med. flame for 2 mins. Add 2 tbsp. urad dal. Cook for 3-4 mins. till it turns reddish brown.
3. Toss in 2 tbsp. chopped ginger + 1 dried chili + 1 tsp. asafoetida + 1/2 tsp. cumin seeds. Cook for 1 min. Turn off stove and set the spice mixture aside.
4. Transfer the cooked spinach + the spice mixture + 3/4 cup water to a blender and process to a smooth puree.
5. Wipe the deep-bottomed pan in which you cooked the spinach dry, add 1 tbsp. oil and 1/2 tsp mustard seeds to it and turn the heat upto med.
6. Cook for 2 mins. till the mustard seeds pop. Â
7. Add 1/2 tsp. asafoetida and cook for 1 min.
8. Pour in the blended spinach puree + 1/2 cup water. Season with 1/2 tsp. each of salt and Kashmiri red chili powder.
9. Mix everything and cook for 3-4 mins. Be careful (pureed spinach tends to splatter upwards) and if necessary, turn the heat down a little.
10. Turn off the stove. Taste and adjust seasoning. Add a few drops of lemon.
11. Delicious Keerai Masiyal is ready to serve!
Notes
1. This recipe works great with a number of greens: Swiss Chard, Arugula, Mustard Greens, Beet Greens. So give it a go with whatever greens you have in your fridge.
- Category: Dinner
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 93
- Sugar: 0.9
- Sodium: 17
- Fat: 7.4
- Saturated Fat: 1
- Carbohydrates: 5.7
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: keerai masiyal, keerai sabzi, keerai curry, spinach masiyal, spinach sabzi, spinach curry, arugula curry, arugula, swiss chard, curry, Indian food, vegan food, vegetarian food, vegan, vegetarian, low fat, spinach, south indian foods, south indian
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