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Spinach Curry (Mudda Bhaji)

A Sweet Spicy tangy curry made of green tender spinach leaves
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: green, spinach, tangy, traditional
Servings: 4 people

Ingredients

  • 400 grams (1 lb) spinach
  • 1/4 cup chana dal yellow gram lentils
  • 2 tbsp besan gram flour
  • 1 tsp Jaggary
  • handful of whole peanuts
  • 1 lemon size Tamarind
  • 4-5 cloves of garlic
  • 2 inch piece of ginger
  • 2 green chillies optional
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seed
  • 1/4 tsp methi seeds
  • 1/2 tsp asafoetida
  • 1 tsp turmeric powder
  • 1 tsp red chili powder or as required
  • 1 string of curry leaves
  • 1 tsp salt
  • Water

Instructions

  • Wash gram dal and soak overnight. Soaking is optional step.
  • Add gram dal, peanuts in pot along with 1/2 cup water and pressure cook it for 1 whistle hight flame, next 2 whistles on medium flame. If using instant pot, cook for 15-20 minutes on steam mode.
  • Wash spinach, and chop roughly
  • Soak tamarind in warm water
  • Make ginger, garlic and green chillies (if using) paste
  • Add besan to 1/4 cup water, and mix till it beacomes smooth, lump free
  • Squeeze tamarind, and keep tamarind extract with water
  • In a pot add 2 cups of water, bring it to boil, add chopped spinach to it, boil it for 2-3 minutes.
  • Turn flame to medium, add cooked chana dal and peanuts into the spinch, slowly add besan paste into spinach, keep stirring to avoid lumps of besan
  • Once besan is cooked, add ginger garlic green chillie paste
  • Add tamrind extract and a piece of jaggery, give it a good mix
  • Add salt, coriander and cumin powder, mix again. Be careful while adding salt, as spinach has already salty taste to it. Plz add less salt, you can adjust later.
  • Adjust water according to consistancy you want, this curry is not runny, not very thick, medium consistancy is the best.
  • Now let's make seasoning. In a small pan, add 2 tbsp, once it is hot, turn flame to medium, add cumin seeds, mustard seeds, methi seeds, asafoetida, green chillies (if using) ,2-3 cloves of garlic, curry leaves, turmeric powder, red chilli powder. Mix everything together, turn off the flame.
  • Add this seasoning over the cooked spinach dal, give everything a good mix.
  • Check for salt, adjust accordingly.
  • Add chopped coriander leaves, mix again. Delicious Spinach curry is ready.
  • It can be enjoyed with roti and/or rice.

Notes

Notes- 

  • Adding green chillies is optional but recommended. Use at least one chilli in Ginger, garlic paste or you can add slit chili in seasoning. It gives a nice taste to curry
  • Oil quantity given is recommended for good taste, you can reduce if needed
  • Spinach tastes little salty, plz add less salt,  or there is good chance to turn any spinach dish salty