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 32 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.
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.
