Spinach and Garlic Curry

Name: Spinach and Garlic Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cm/½in piece of root ginger, julienned, to garnish; ½ tsp garam masala, to garnish; ½ tsp dried fenugreek leaves; 150 ml/5fl oz/⅔ cup warm water; 1 tsp sesame seeds; 1 tbsp peanuts; 200 g/7 oz canned chopped tomatoes; ½ tsp ground turmeric; 1 tsp ground coriander; 1 tsp ginger and garlic paste; 1 tbsp gram flour, toasted; 1 tsp Kashmiri red chilli powder; 1–2 green chillies, slit Salt, to taste; 1–2 green chillies, slit Salt, to taste; 400 g/14 oz spinach, washed and finely chopped; 1–2 dried red chillies, broken up (optional); 3 tbsp neutral oil; 2 garlic cloves, finely chopped; 2 white onions, chopped; 1 tsp ginger and garlic paste; 1 tsp cumin seeds; ¼ tsp coriander seeds, crushed (optional)

Lehsuni Palak Sabji

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

This dish is not only nutritious but also packed with the bold flavours of garlic – lehsun in Hindi language – and the bitter earthiness of spinach – palak – with a hint of tanginess. A perfect accompaniment to any creamy chicken dish in this cookbook, as it balances the rich savoury flavours.

Ingredients

3 tbsp neutral oil
2 garlic cloves, finely chopped
400 g/

Asia
India
Side dish
Vegan
Gluten-free

Method

To make the peanut powder, toast the peanuts and sesame seeds in a hot, dry pan on a medium heat for a minute while stirring frequently. Leave to cool, then grind to a smooth powder in a coffee/spice grinder.

Heat 1 tablespoon of the oil in a frying pan/skillet on a medium heat and, once hot, add the garlic and fry for a minute, until translucent. Add the spinach and cook for 5–6 minute