Creamy Palak in Coconut Milk

Name: Creamy Palak in Coconut Milk
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 bunch Palak/Spinach; 1 pouch Coconut milk (200 ml); 1 Onion large finely chopped; 1 Tomato large finely chopped; 5 cloves Garlic finely chopped; 1/2 tsp Cumin seeds; 1/2 tsp Turmeric powder; as required Salt; 1 tsp Red chilli powder (add more for more spice); 1 tsp Coriander powder; 1 tsp Fennel powder; 1/2 tsp Garam Masala powder

Rajni @Rajjoskitchenn

This recipe is really worth a try. It is different from the Palak recipes that we usually come across. As the name suggests, the Palak/Spinach had been cooked in coconut milk. Well, the flavor of the coconut is very subtle and does not overpower the palak at all. The coconut milk gives a creamy texture to the dish. This dish goes well with rotis, paratha, and rice. It is a simple and healthy recipe with loads of flavour. This is an excellent way to add palak to your diet, as Palak/spinach is rich in iron and fiber.
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Rajni @Rajjoskitchenn

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Ingredients

30 minutes

4 people

1 bunchPalak/Spinach
1 pouchCoconut milk (200 ml)
1Onion large finely chopped
1Tomato large finely chopped
5 clovesGarlic finely chopped
1/2 tspCumin seeds
1/2 tspTurmeric powder
as requiredSalt
1 tspRed chilli powder (add more for more spice)
1 tspCoriander powder
1 tspFennel powder
1/2 tspGaram Masala powder

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Steps

30 minutes

1

Assemble all ingredients. Chop the Palak, wash and drain all the water.
Put the Palak into a pan and add the coconut milk and put it on the flame. Add salt.
2

Cook on low flame until most of the coconut milk gets evaporated. Keep mashing the Palak with the back of a ladle while cooking. The mixture should resemble a mash when cooked. Transfer to a plate or vessel.
3

Now in a karahi or pan heat some oil and add the cumin seeds. As they splutter add the chopped garlic and saute for 30 seconds.
4

Now add the turmeric powder followed by chopped onions and saute until the onions start turning brown.
5

Now add the tomatoes and saute for a minute. Add the salt and continue to cook for a minute. Keep mashing the tomatoes as you cook. Now add the red chilli powder, followed by coriander powder and fennel powder and cook until the tomatoes turn mushy and the mixture looks like a paste.
6

Now add the Palak cooked in coconut milk and mix nicely. Lower the flame and let it cook for a minute. Finally, add the garam masala powder and switch off the flame. The Creamy Palak curry is ready to serve.