Spinach Yogurt Curry | Palak Moru Curry

Spinach. Yogurt. Do you hear the word “healthy”? Yes, yes, it’s everywhere. (Oh no, I’m not going to introduce you to another fad diet).

In Kerala, curries made with yogurt are so popular, we tend to experiment all sorts of veggie yogurt combinations. The raw banana yogurt curry (kalan), and papaya and yogurt curry (pulissery) here on my blog are just a few examples.

In this version of yogurt curry, I’ve paired it with spinach. Then some fenugreek seeds, cumin seeds, and ground turmeric to brighten up the flavors. All in all, this spinach yogurt curry is a fantastic vegetarian side dish for rice.

More Curry recipes:

• Palak Paneer
• Dal Palak
• Sweet Potato Chickpea Curry
• Mushroom Korma 
• Kerala Vegetable Stew 
• Veg korma
• Easy Vegan Chickpea Korma

Spinach Yogurt Curry | Palak Moru Curry

Spiced yogurt curry with spinach.

5 from 43 votes

Print Pin Rate

Course: Indian Vegetarian Recipes

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author :Nish Kitchen

Servings 4 -5

Cook ModePrevent your screen from going dark

Ingredients

MetricUS Customary

• ▢ 3 cups spinach finely chopped
• ▢ 2 cups yogurt
• ▢ 1 medium tomato finely chopped.
• ▢ ½ cup small onions or shallots finely chopped
• ▢ 3 small green chillies sliced
• ▢ 2 dried red chillies broken into small pieces
• ▢ 2 cm fresh root ginger finely chopped
• ▢ 4 garlic cloves finely chopped
• ▢ ½ teaspoon ground turmeric
• ▢ ½ teaspoon mustard seeds
• ▢ ¼ teaspoon fenugreek seeds
• ▢ 2 tablespoon oil
• ▢ Water
• ▢ 2 sprigs curry leaves
• ▢ Salt to taste

Instructions

• Place yogurt and ½ cup water in a large bowl. Whisk gently with a fork until combined. Set aside.
• Heat oil in a pan over medium-high heat. Splutter mustard and fenugreek seeds. Add ginger, garlic, red chillies, and curry leaves, and sauté for a minute, stirring occasionally. Add onion and green chillies, and sauté for another 2 minutes, stirring occasionally, until the onions turns brown.
• Add tomatoes, and mix well. When the tomatoes start to break down, lower the heat, and add ground turmeric. Saute for a few seconds, stirring continuously. Add spinach and salt. Turn up the heat, and cook for 4-5 minutes, stirring occasionally.
• Remove pan from heat. Stir in yogurt. Place the pan over low heat. Warm the curry for about 4 minutes, stirring continuously.
• Serve warm with rice.

Notes

Spinach can be substituted with red palak.
Do not curdle yogurt.

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 163mg | Fiber: 4g | Sugar: 11g

Like this spinach yogurt curry recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube.