Kolhapuri spinach curry in a fiery Kolhapuri-style red masala: spinach cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 28 minutes.
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 roasted red chilies.
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.
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Table.
🇮🇳 Indian
Kota Kolhapuri Spinach
Time
28 min
Serves
3
Level
Easy
Prep / cook
13 / 15 min
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
🌶️ Dried Red Chilies5
🌶️ Red Chili Powder1 tsp
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced
🥥 Grated Coconut1/4 cup
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 roasted red chilies.
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.
