Slow-Cooker Palak (Spinach Curry)
"This recipe is my own adaptation of one from Anupy Singla's excellent "The Indian Slow Cooker." You can put anything in this curry--lamb, chicken, paneer (Indian fresh cheese), or even cooked black chickpeas (kala chana) to make something very like mustani palak. It's excellent and just ridiculously nutritious. By using the slow cooker you also avoid all the oil and cream that inhabits the usual restaurant version...."
INGREDIENTS
•
1 lb. (500 g) Fresh Spinach (frozen is okay too, but not as good)
•
1 large yellow or white onion, peeled and rough chopped
•
2 med. fresh tomatoes, quartered
•
A 2" piece of peeled fresh ginger root, chopped roughly (do not use dry ginger--you will be disappointed)
•
5 cloves of garlic, peeled. (You can go as high as 10 here)
•
1 Tbs. Sriracha chili sauce (or you can use a few fresh chiles)
•
2 Tbs. ground cumin seed (toasted and ground fresh is best)
•
1.5 tsp. red chile powder
•
2 tsp garam masala
•
1 tsp ground turmeric
•
1.5 tsp kosher salt
•
1 Tbs good butter salted or unsalted, makes no difference.
ADVERTISEMENT