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Spinach Tomato Curry

30 Jan

Spinach Tomato Curry.

Spinach is washed and roughly chopped. Gravy is prepared with onion, tomato and spices. Spinach is cooked in the gravy along with dalia powder and other powdered spices. Serve spinach tomato curry with steamed rice or with roti.
Makes: around 4 Servings of Spinach Tomato Curry


Spinach 1 1/2 Cups Packed
Onion 1
Tomato 2
Green Chiles 2 – 3
Dalia / Roasted Gram 2 Tbsps
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop the spinach leaves.
Remove stems, wash and slice the green chiles.
Peel, remove ends and roughly chop the onion.
Wash and finely chop the tomatoes.
Grind dalia into fine powder using spice blender.
Mix dalia powder with few tablespoons of water and keep aside.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add green chiles, chopped tomatoes and cook till tomatoes soften and become mushy.
Now add chopped spinach and around half a cup of water.
Cook covered till spinach is cooked well.
Then add dalia paste, coriander powder, red chilli powder, turmeric powder and salt.
Cook briefly and remove from heat.
Serve spinach tomato curry with steamed rice or with roti.
Notes: Make sure to cook the spinach well.

Suggestions: Adjust the amount of spinach according to preference.
Variations: You can also add garam masala powder in the end if you wish.
Other Names: Spinach Tomato Curry.