Our dinner most of times includes chapati or roti so I need a curry to go with it. And at times I am tired after all the daily chores to cook an elaborate curry. I usually relay on Instant Pot or canned beans to make curries. Last time when they did blood work, I found out I was anemic. So, I need to eat Iron tablets, which I am not very fond of. So, decided to incorporate Iron containing veggies more into the diet. Spinach is one of the veggies that contains lots of iron. I decided to make this 10-minute cheera/ spinach curry. You will love it, if you want a vegan version go with coconut milk and coconut yogurt.
This is simple curry, just blanch the spinach and then grind with coconut, yogurt and sour cream and spices. It is inspired from our traditional recipe cheera moru curry (spinach yogurt curry). But I grind everything into puree so make it easy. Usually spinach is cooked and then yogurt and coconut mixture are added. In order to reduce the time of cooking. I first blanched and made paste with coconut. So, it requires only active 2-3 minutes cooking.
If you are busy mom like me then this recipe comes in hand. If you want it to make it into a soup then try with coconut milk instead of grated coconut, you will get a simple soup in a few minutes. I am always in search of new recipes, I have tried cheera-parippu curry/spinach and lentil curry, pinach fritters curry then .cheera molakootal. And now this 10 minute spinach curry. If you are planning for a feast and need some colorful curry dishes, then try this one along with Beetroot kichadi. you can convert this curry into easy saag paneer by adding some fried paneer cubes. In my house paneer (Indian cottage cheese)paneer (Indian cottage cheese) is most hated items. Hubby will run away if I mentioned even its name. My kids are not fond of that either. I am okay but not a die-hard fan of it. So, I am not going to try it. But if you are paneer fan go ahead and add it.
If you tried this, please share me the picture. Sure, you will love it.
10-minute Spinach curry
- 1 bunch of spinach
- ½ cup fresh coconut
- ½ cup red onion
- ¼ cup yogurt
- ¼ cup sour cream
- ½ teaspoon cumin seeds
- ¼ teaspoon garam masala optional
- 1 green chili I used Serrano pepper
- ¼ teaspoon mustard
- 1-2 red chili halved
- ½ tablespoon + 1 teaspoon coconut oil
- ½ teaspoon salt
- In a sauce pan heat 3 cup water and when it starts boiling add spinach and green chili and blanch them.
- Remove the chili and spinach from water and grind with coconut, cumin seeds, sour cream, yogurt int o a fine paste. Set aside.
- Heat ½ tablespoon coconut oil and add onion and cook for 2-3 minutes until it is soften and turn translucent. To this add spinach-coconut-sour cream and salt mixture bring to boil and switch off. Then add garam masala powder if using.
- In a small skillet heat rest of oil and add mustard seeds, halved red chilies. When mustard seeds pops switch of the flame and add it to spinach mixture
- Enjoy with roti or rice.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.