Spinach Palak Vegetable Curry Indo-German style2014-11-03
After my arrival in Germany, I got stuck up in an isolated environment and I really missed my mom’s tasty Indian food. Those were the days I relied on sandwiches and maggi noodles 🙁 Later I tried Indian recipes with available German groceries. I came up with some good recipes at last. Yes. Now its the time to say good bye to Maggi noodles and sandwiches. Cooking yourself is not really a tough job. Cooking is a kind of yoga/meditation. For Indian cooking, all you need is some basic masalas and follow some basic procedures. That’s all. Whats more important is the selection of main ingredients like vegetables, Dal etc.
I think every Indian living in Germany (also in Europe) would be knowing much about spinach curry. Just buy frozen Spinach from a nearby German Supermarket, add some of our exotic indian spices and its over. Easy and healthy recipe ever, that you can be comfortable in Germany. So, now i am going to post that most popular Indo-German Spinach curry together with butter vegetables (Frozen Butter, Carrot, Green Peas, Maize Corn, Beans etc. In German its known as Butter Gemüse). Here comes the typical Bachelor / Single recipe, which is most famous amoung Indian community living in Germany.
Step by step easy preparation to make spicy Indian style Spinach Vegetable curry is given below. Try this new indian recipe and drop us a word about your tasty experiences.
- Frozen Spinach - 400gms
- Butter vegetable mix -350gms
- Onion -1
- Garlic -4 flakes
- Ginger - 1/2 tsp.
- Curry leaves -10
- Red chilli powder -1/2 tsp.
- Asafoetida - 1 pinch
- Mustard seeds -1/2 tsp.
- Salt - as per taste.
- Curd -1/2 cup
- Veg. Oil-1tsp.
- Fresh Spinach - 1 bunch
- Carrot -1/2 (chopped)
- Cauliflower - 1 floret.
- Green peas- 1 cup
- Maize Corn -2
Spinach preparation: Easy method - Frozen Spinach: In germany we get spinach as a frozen cubes. I prefer frozen spinach cakes (Rahmspinat in German) for making this Palak Vegetable sabzi. Take a frozen spinach in a ceramic plate. Heat it in a microwaveoven for 2 min. So that it becomes little soft. If you do not have a microoven, heat it on a nonstick pan for 5 mins. Keep it ready for further cooking. Traditional method - Fresh Spinach Leaves: Wash and Cut fresh spinach leaves in to fine pieces. Boil the cut spinach for 10 minutes in a very little amount of water. Allow the spinach to cool down to room temperature. Grind the cooled spinach along with the green chillies to semisolid state.
Vegetable preparation: Easy method - Frozen Vegetable Mix: In Germany, we get Vegetable Mix (mixture of Carrot, Peas, Corn, Cauliflower, Beans and butter in predefined proportion). Heat this frozen pack in a microwave oven for 2-3 mins. Taditional method - Fresh Vegetables: Cut the carrot and cauliflower into small pieces. Heat 1 tsp. oil in a pan, fry chopped vegetables for 1 min and close the lid. cook it for 2 mins.
Tempering and frying: Heat 2 tsp. of oil in a nonstick pan, add the mustard seeds and asofetida. When mustard seeds pops up, add the onions, ginger garlic paste fry until it turns to golden brown colour. While adding onion add little salt, so that onions get cooked faster and it consumes little oil for frying.
Add Masala powder ingredients: Now add coriander powder, red chili powder and fry until raw flavor disappears.
Vegetable (Carrot, Peas, Corn etc.) Preparation: Easy method - Frozen Butter Vegetables: Now add butter vegetable mix (Butter Gemüse in German) cook it for 5 mins. (If you need more peas, you can add additional peas). Traditional method - Fresh Vegetables: Now add fried vegetables cook it for 5 mins. Add Spinach semi solid mixture to the curry. Cook until the vegetables are finely cooked. Add salt according to taste. Simmer the flame, cook for 10 mins.
Spinach mixing to the curry: After few minutes, add Spinach (from step 1) and cook until the vegetables are finely cooked. Add salt according to taste. Simmer the flame, cook for 10 mins.
Add Curd / Yoghurt: When the vegetables are finely cooked, slow down the heat, add 1/2 cup curd, mix well. Cook for 2 more minutes.
Now the Palak Vegetable Curry is ready to serve. Serve hot with Rice or chapathi or paratha. Try this new Indo-German recipe and share your cooking experiences with us.
Tips:Instead of Curd / Yoghurt, you can also use milk. Milk gives creamy texture to the curry.
Average Member Rating
(4.5 / 5)
6 people rated this recipe
Vegetable Curry Puffs – Potato Peas Filling
Kidney Beans Curry-Rajma Masala
Beetroot Halwa – Festival Sweet
Rava Laddu Sooji Ladoo – Indian Sweet
Paneer Peas Pulao – Basmati Rice Pulav
Cabbage Carrot Stir Fry Sabzi
Raw Banana Stir Fry – Vazhakkai Podimas
Broccoli Potato Fry – Aloo Broccoli Sabzi
Paneer Masala – Indian Fresh Cheese Curry
Beetroot Rasam – South Indian Spicy Soup