Name: Spinach Yogurt Curry | Palak Moru Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 3 cups spinach, finely chopped; 2 cups yogurt; 1 medium (1/2 cup) 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 tsp ground turmeric; ½ tsp mustard seeds; ¼ tsp fenugreek seeds; 2 tbsp oil; Water; 2 sprigs curry leaves; Salt to taste

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:

Yield: 4-5

Spinach Yogurt Curry | Palak Moru Curry

Spiced yogurt curry with spinach.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 cups spinach, finely chopped
2 cups yogurt
1 medium (1/2 cup) 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 tsp ground turmeric
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 tbsp 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 Information

Yield

Serving Size

1
Amount Per Serving Calories 172Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 163mgCarbohydrates 20gFiber 4gSugar 11gProtein 10g

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