Name: Pearl Onions with Spinach and Tomatoes (Chinnay Vengayam Kari)
Yield: Serves 6
Cuisine: India
Ingredients: 1 pound pearl onions, peeled; ¼ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 1 can (14.5 ounces) diced tomatoes; ½ teaspoon Punjabi garam masala; 1 teaspoon Sambhar masala; 8 ounces fresh spinach leaves, well rinsed and coarsely chopped; 2 tablespoons canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Pearl onions are readily found in every grocery store. For a colorful curry, use a combination of yellow, red, and white pearl onions. Biting into these succulent onions enriched with spices and spinach makes the peeling worthwhile.

Ingredients

2 tablespoons canola oil
1 pound pearl onions, peeled
1

Asia
India
Main course
Side dish
Stew
Vegan
Gluten-free
Spicy

Method

Heat the oil in a medium-size saucepan over medium-high heat. Add the pearl onions and stir-fry until they are light brown, 3 to 5 minutes.
Add the tomatoes, salt, and turmeric. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the tomatoes are stewed and the spices are cooked, 5 to 7 minutes.
Add the spinach, cover

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Ingredients

Method

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