Spinach with Tomatoes
Palak tamatar is a North Indian vegetable dish of fresh spinach fried together with tomatoes, onion, garlic and ginger. The spices are classic North Indian: chilli, turmeric, garam masala, coriander and cumin.
The dish works as a side to a larger Indian meal with dal, rice and bread, but can also stand alone with chapati or naan. The texture is semi-dry — the spinach simmers together with the tomatoes into a thick mash, not a saucy curry.
The key is to give the onion, garlic and ginger enough time in the pan before the spices go in. That is where the depth comes from. The spinach goes in last and wilts quickly — avoid cooking it to death.
Ingredients
Serves 4–6
- 1 kg fresh spinach
- 3 tbsp ghee (or vegetable oil)
- 2 large onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 50 g fresh ginger, peeled and cut into strips
- 2 tsp chilli powder
- 2 tsp turmeric
- 2 tsp garam masala
- 2 tsp coriander seeds
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1.5 tsp salt
- 2 tsp black pepper, freshly ground
- 425 g tinned chopped tomatoes
Directions
Rinse the spinach thoroughly in plenty of cold water and spin it dry. Remove the tough stalks and cut the leaves into strips about 2.5 cm wide.
Heat the ghee in a large sauté pan over medium heat. Add the onion and garlic and fry for about 5 minutes until golden and soft.
Add the ginger and continue frying over low heat for 5–6 minutes.
Stir in the chilli powder, turmeric, garam masala, coriander seeds, ground coriander, cumin seeds, salt and pepper. Fry the spices for 1 minute until fragrant.
Add the spinach and turn it through the spices so the leaves are coated.
Add the tinned tomatoes with their juice and bring to the boil, stirring. Add enough boiling water to prevent the spinach from sticking to the pan — typically half a dl at a time.
Reduce the heat and simmer for 5–10 minutes until the spinach and tomatoes are soft and the flavour has come together. Season with salt.
Notes
Active time about 15 minutes, cooking time 20–25 minutes.
Frozen spinach can be used in a pinch: thaw it and squeeze out the water before it goes in the pan. Use about 600 g frozen for 1 kg fresh.
The dish improves the next day. Keep in the fridge for up to 3 days, or freeze in portions.
For a milder version, halve the chilli powder. For a richer one, stir in 50 g of butter at the end.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Tamarind Chutney
