Spinach Broccoli Peas Curry is a healthy combination of fresh green leafy spinach and broccoli, green peas made into a curry. The sweet and delicious green peas combine very well with spinach and add munch & flavor to this dark green colored dish.
Spinach is my favorite green veggie and I am always adding it to different recipes. I am either making with dals, dhokla, sabzi, or even in kadhi twice a week. Spinach (Palak) is rich in vitamins A, C, and K, magnesium, iron, and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions.
This quick and easy recipe is a delicious way of including more veggies in your diet. Especially if you aren’t too keen on these ingredients separately, as side dishes or in salads. This delicious recipe provides a great alternative for including more these nutritious vegetables in your diet.
Healthy Green Curry | Spinach Broccoli Peas Curry
Blanched spinach is ground into a thick paste and cooked with broccoli, peas, Indian spices, and condiments in a tomato gravy resulting in a smooth texture and perfect flavor.
For Spinach Curry –
Spinach – 2 bunches
Puree of onion – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Puree of tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 1 cube
Cumin seeds – 1 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Salt to taste
Broccoli cut into florets of even size – 1 big size
Frozen peas – 1 cup
Quinoa puff – 1/2 cup
- Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
- Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
- Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
- Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
- Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
- Now add puree spinach and cook on low flame for 5 minutes.
- Add blanched broccoli and frozen peas. Let it cook for another 5 minutes.
- Switch off the flame. Then add one butter cube, quinoa puffs and mix them well.
- Yummy dal is ready to serve. Serve with plain white rice.