Easy Boiled Spinach Curry

Name: Easy Boiled Spinach Curry
Ingredients: 10 ounces frozen chopped spinach; 15 ounces diced tomatoes; 2 diced onions; 2 minced serrano chilies; 1 teaspoon cayenne powder; 1/4 teaspoon turmeric; 1/4 teaspoon tamarind paste; 1/2 - 1 cup water; 1 - 1 1/2 teaspoon salt; 2 tablespoons oil; 1 teaspoon channa dal; 1 teaspoon black mustard seeds; 1 teaspoon Urad Dal (split white); 1/2 teaspoon cumin seed; 1/8 teaspoon methi seeds; 1/4 teaspoon hing; 1/4 teaspoon ginger powder; 16 curry leaves

18 ingredients

9 steps

Ingredients

10 ounces frozen chopped spinach
15 ounces diced tomatoes
2 diced onions
2 minced serrano chilies
1 teaspoon cayenne powder
1/4 teaspoon turmeric
1/4 teaspoon tamarind paste
1/2 - 1 cup water
1 - 1 1/2 teaspoon salt
2 tablespoons oil
1 teaspoon channa dal
1 teaspoon black mustard seeds
1 teaspoon Urad Dal (split white)
1/2 teaspoon cumin seed
1/8 teaspoon methi seeds
1/4 teaspoon hing
1/4 teaspoon ginger powder
16 curry leaves

Directions

1

Put the first eight ingredients in a large saucepan or a small dutch oven.
2

In the summer you may use fresh tomatoes.
3

Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated.
4

Add more water if needed.
5

Stir in salt.
6

In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat.
7

Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves.
8

Immediately add the spices to the spinach and stir to blend.
9

Serve with plain boiled rice.