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 38 minutes.
Prep 18 min Cook 20 min Serves 3 Easy
Ingredients
🥬Spinach400 g, chopped
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Cashews2 tbsp, ground
🌶️Red Chili Powder1 tsp
Optional extras
🧀Heavy Cream2 tbsp
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🌿Green Cardamom3
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.
