🇮🇳 Indian Vegetarian

Delhi Jhal Kale

Name: Delhi Jhal Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 250 g, chopped Spinach; 1 large, finely chopped Onion; 2, finely chopped Tomato; 4, slit Green Chili; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 1 tsp Nigella Seeds (Kalonji); 1 tsp Panch Phoron

🇮🇳 Indian

Delhi kitchens keep their kale jhal close to the chest — this version follows the house rules: slow masala, honest heat. Gives you a proper meal in 40 minutes.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Spinach250 g, chopped
Onion1 large, finely chopped
Tomato2, finely chopped
Green Chili4, slit
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Nigella Seeds (Kalonji)1 tsp
Panch Phoron1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the mustard oil in a heavy pot until it shimmers.
2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Jhal is honest heat — whole green chilies cooked until they blister and dare you.
6
Add the spinach, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Bhunao patiently — the moment the oil separates is when the real flavour begins.

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Watch how it's made