This is a simple spinach curry to be had as a side dish with either rice or chapattis. I added some prawns to go with it and to enhance the flavour. It is purely optional and can be omitted. But it adds a punch to the same old boring spinach curry.
I gave a tempering of panch phoron in mustard oil along with a little bit of asafoetida. I finished it of with the addition of kasundi / Bengali mustard paste.
- 2-3 bunches spinach, washed, drained and chopped
- 1/2 cup prawns, deveined & cleaned
- 2 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 2 fresh red chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. kasundi (mustard paste)
Heat 1 tbsp. oil and fry the prawns for a minute. Drain and keep aside. Heat remaining oil and temper with panch phoron and slit chilies. Saute till it stops spluttering.
Add the garlic and brown them. Then add the onion and saute till light brown. Then add the chopped spinach, salt, turmeric powder and the fried prawns.
Cover and cook on low flame till dry. Add the mustard paste and mix well. Serve as a side dish with either plain rice or chapattis.
Saute the prawns in oil till they turn slightly pinkish. Drain and keep aside.
Temper the oil with panch phoron, fresh red chilies and asafoetida.
Add the garlic and onion. Saute till light brown.
Then add the greens, salt, turmeric powder and fried prawns. Cook on a
low flame till dry.
When done, add the kasundi and mix well.
Serve as a side dish with rice or chapattis