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Skip to content Dindigul Lucknowi Spinach 🇮🇳 Indian
Lucknowi spinach curry in a delicate Lucknowi-style cashew gravy: spinach cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 29 minutes.
Ingredients 🥬 Spinach 400 g, chopped 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional extras 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Instructions 1 Prepare the spinach and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste.
4 Add the spinach in handfuls and cook until wilted and the masala coats it, 5–7 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Dindigul Lucknowi Spinach
Time 29 min
Serves 4
Level Easy
Prep / cook 10 / 19 min Ingredients 🥬 Spinach 400 g, chopped 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Steps Prepare the spinach and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste. Add the spinach in handfuls and cook until wilted and the masala coats it, 5–7 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
