A vibrant dish brings together the fresh flavors of tomatoes and spinach with a blend of aromatic Indian spices. It’s a quick, healthy, and comforting recipe perfect for adding a little warmth to your meal.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Chef's Cooking Tips
Use fresh, ripe tomatoes for the best flavor.
Cook the spinach just until wilted to keep its bright color and nutrients.
Toast the spices gently to release their aroma before adding other ingredients.
Ingredients
0/14
Why This Recipe Is So Good
This dish brings together the fresh flavors of tomatoes and spinach with warm Indian spices. It is both healthy and comforting. The balance of tangy and earthy tastes makes it a perfect everyday meal.
Directions
Wash the spinach well, then give it a good shake to dry and remove the tough stems. Slice the leaves into roughly 1-inch strips. Next, warm up some ghee in a large pan over medium-low heat. Toss in the onions and garlic and cook them slowly until they turn golden and soft, which should take about 5 to 7 minutes. Turn the heat down to low, then add the ginger paste and stir it in gently. Sprinkle in the chili powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Let everything cook together for about a minute until the spices release their aroma. Add the spinach to the pan, making sure it’s well coated with the spices, then pour in the tomatoes along with half of their juice. Turn up the heat until the mixture comes to a quick boil, then lower it and let it simmer until the spinach and tomatoes have softened and cooked down nicely, about 5 to 10 minutes.
11
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Best Ways To Serve
Serve this dish with warm chapati or steamed basmati rice. It also pairs well with yogurt or a simple raita to cool down the spices. A side of crispy papadum can add a nice crunch.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Fresh spinach is best for this recipe, but you can use frozen. Just thaw and drain it well before adding to avoid excess water.
What can I substitute for ghee if I don’t have any?
You can use clarified butter, butter, or a neutral oil like vegetable or canola oil as a substitute.
How spicy is this dish?
The chile powder adds moderate heat, but you can adjust the amount to make it milder or spicier according to your taste.
Can I use fresh tomatoes instead of canned?
Yes, use about 3-4 medium ripe tomatoes, peeled and chopped, as a substitute for the canned tomatoes.
Should I toast the coriander seeds before adding?
Toasting the coriander seeds briefly can enhance their flavor, but it’s optional since the recipe cooks them in the pan.
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Is this dish vegan-friendly?
It contains ghee, so to make it vegan, use a plant-based oil instead of ghee.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like peas or potatoes, but adjust cooking time accordingly.
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