Chopped Spinach with Dried Lentil Wafers

Palak Papad Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A recent trip to Jaipur, in the state of Rajasthan, unveiled many surprises, including this curry, which I sampled at the palatial Rambagh Hotel. Creating magic out of nothing proved to be the norm in this desert region of India, and this dish was no disappointment. The curry’s texture intrigued me, and I hope it will do the same for you. Satin-soft pieces of simmered lentil wafers provide not only flavor and texture but also body to the sauce. My version incorporates fresh spinach, and whe