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SPICY SPINACH MASALA

Spicy Spinach Masala Without Tomato or Garlic

Spicy Spinach Masala is a nutritious and flavorful dish made without tomato or garlic. Fresh spinach is sautéed with onions and a bold mix of Indian spices to create a vibrant, iron-rich curry. It’s an excellent option for those who prefer simple, wholesome meals. This spinach-based masala pairs well with roti, phulka, or steamed rice, making it a healthy and tasty addition to your regular meal plan.


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Aromatic spicy spinach curry with onions and Indian spices, served hot with roti or rice, without tomato or garlic.¯

Tips & Tricks for Perfect Spicy Spinach Masala

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The quantities of black pepper, red chili powder, and amchoor powder can be easily adjusted to suit your spice tolerance and flavor preference. For a tangier taste, increase amchoor slightly. If you prefer mild heat, reduce chili powder or skip it altogether. Always add spices gradually and taste as you go to get the perfect balance. Use freshly ground spices for enhanced aroma and depth of flavor.

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     Step-by-Step Recipe : Spicy Spinach Masala

INGREDIENTS

 - 2 big onions, chopped

- 1 tbsp red chili powder (adjust to taste)

- 1/2 tsp black pepper (adjust to taste)

- 1/2 tsp saunf (fennel seeds)

- 1/2 tsp amchoor powder (dry mango powder) (adjust to taste)

- 1/2 tbsp coriander powder

- 1/2 tsp turmeric powder

- 200 grams chopped spinach

- 1 red chili

- 3 tbsp oil

- 2 tbsp chana dal (split chickpeas)

- 1 tbsp urad dal (split black gram)

- 10 curry leaves

- Hing (asafoetida) as per taste

- 1/2 tsp mustard seeds

- 1/2 tsp jeera (cumin seeds)

- Salt to taste

​Healthy spinach masala cooked with onions and bold spices, a flavorful Indian curry perfect with phulka or steamed rice.

PREPARATION STEPS

1. **Make the Onion Paste:**

- In a mixer grinder, add chopped onions, red chili powder, black pepper, saunf, amchoor powder, coriander powder, turmeric, and salt.

- Blend to a smooth paste and set aside.


2. **Prepare the Masala:**

- Heat a pan and add chana dal and urad dal. Fry until they turn golden brown.

- Add mustard seeds, jeera, curry leaves, red chili, and hing. Fry for another minute until the spices release their aroma.

- Add the onion paste to the pan and fry until the oil separates from the paste.


3. **Cook the Spinach:**

- Add the chopped spinach to the pan and cook until the spinach is fully cooked and blended with the masala.


4. **Serve:**

- Serve hot with rice or dosa.



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