Gajar Paalak (Carrots Spinach) Curry Recipe

Gaajar, Palak Punjabi dry curry. Cooking time for Carrots is different than spinach. First carrots are cooked to almost tender, then spinach is added and cooked together.

I am using frozen chopped spinach to save food preparation time. The recipe is simple and does not use too many spices.

Ingredients

Prep Vegetables

1. Carrots: 2 Pounds
2. Frozen Spinach Chopped (10oz): 1
3. Fresh Ginger: 1½ Inch

4. Serrano: 2

Sauté /Cook

4. Ghee: ½ Cup

5. Cumin seeds: ¼ teaspoon
6. Salt: ½ teaspoon
7. Cayenne powder: ½ teaspoon
8. Water: ½ Cup

Simmer / Rest

Mango Powder: ¼ teaspoon

Method

Step 1: Prepare vegetables

Carrots: Scrape, Dice into about ¼ to ½" thick disks.
Spinach: Thaw and drain

Ginger: Peel, chop about 1/16" thick

Split Serrano in half vertically. Remove seeds and white membrane to reduce heat as desired

Step 2: Sauté / Cook

1. Heat Ghee in a heavy bottom pan

2. Add cumin seeds. Fry till seeds start to turn brown

3. Add Ginger, and Serrano. Sauté about one minute

4. Add Carrots. Fry till carrots start to sweat. Add water.  Cook on low heat till carrots are almost tender, stirring occasionally.

5. Add Spinach. Cook covered on low for ten minutes till carrots are tender and spinach is done. Almost all the water should have dissipated

Step 3: Simmer / Rest

Add Amchoor. Stir. Simmer covered about 2 minutes and turn the heat off. If you want the curry to be drier, cook at high heat un covered to evaporate more moisture. Turn off heat.  Let it rest ten minutes. Its ready to serve.