A favorite spinach stir fry prepared with just a handful of ingredients to bring out a delicious amalgamation of flavors. A mildly spiced dish with garlicky overtones. Goes well with rotis and rice. Check out another version of Spinach stir fry that I blogged a year ago.
Paalakura Vepudu Recipe
Prep & Cooking: 20-25 mts
Serves: 3-4
Cuisine: Andhra
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2 big bunches fresh spinach leaves (washed thoroughly and blanched in hot water for 3 mts)
1 onion, finely chopped
pinch turmeric pwd
pinch roasted methi pwd
pinch cumin pwd
1/2 tsp coriander pwd
1/2 tsp ginger garlic paste
1 tsp red chilli pwd
salt to taste
1 1/2 tbsps olive oil
For poppu/tadka/tempering:
1/2 tsp cumin seeds
2 garlic flakes, crushed
5-6 curry leaves
1 Chop the blanched spinach and keep aside.
2 Heat olive oil, add the cumin seeds and once they splutter, add the garlic flakes and curry leaves and saute for few secs.
3 Add the onions and saute till transparent, approx 4-5 mts. Add the ginger garlic paste and saute for 4 mts. Add salt, turmeric pwd, roasted methi pwd, coriander pwd, cumin pwd and red chilli pwd and combine well.
4 Add the chopped spinach leaves and saute for 8-10 mts. Turn off heat. Serve hot with rice.
Note:
Use the left over blanched spinach water to prepare roti dough.
