Spinach Curry with Mixed Vegies

This mixed spinach with veggies is my childhood comfort food – minimally spiced but extremely refreshing to the taste buds!
 
Spinach
 
I have suddenly realized that my blog contains more non-vegetarian recipes than the veg, but that really doesn’t mean that we ignore the veggies altogether. I love vegetables and I am not at all a choosy eater in case of veggies.
 
I love everything – green, red, yellow, white, orange – whatever color they may be. This particular recipe is so close to my heart that I can have my whole meal with this only forgetting about fish or meat. This was my comfort food from my childhood. My mom’s version was the best one, but I tried my best to produce almost same result. I am sure I am ninety percent close! :)
 
Spinach
Spinach Curry with Mixed Vegies
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 4 Servings
Ingredients
  • Fresh spinach leaves – 4 bunches
  • Aubergine – 2 small
  • Radish – 2 small
  • Mangetout – 7 to 8
  • Potato – 1 medium
  • Carrot – 2 small or Pumpkin – 200 gms
  • Green chilli – 2
  • Bengali five spice (Panch Foron) – ½ tsp
  • Turmeric powder – ¼ tsp
  • Oil – 3 tbsp
  • Salt to taste
Instructions
  1. Wash the spinach leaves thoroughly in running water. Chop them roughly and keep aside.
  2. Cut the aubergine into half inch cubes.
  3. Cut the radish into small pieces. First cut lengthwise through the center. Now cut thin strips across the breadth.
  4. String the mangetout and cut them into half inch strips.
  5. Cut the potato into half inch cubes.
  6. Cut the carrot/pumpkin into half inch cubes.
  7. Heat oil in a wok and saute each vegetables separately (except potato cubes) and keep aside.
  8. Now heat oil in the same wok and add the five spice and green chilli.
  9. Add the potato cubes and saute till they are lightly browned.
  10. Add the chopped spinach leaves. Spinach leaves will leave out a lot of water.
  11. Add turmeric powder and saute till the spinach is almost soft.
  12. Now add all the sauteed vegetables and stir well. If the curry turns too dry, add a splash of water.
  13. Cover and cook for 10 minutes till all the veggies mix well and cooked through.
  14. Dry up all the water and remove from heat.
  15. Serve hot with plain rice.

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