Palak Mutter (Green Peas in Spinach Gravy)

Palak Mutter is an evergreen curry not just because of the color of peas and spinach, its also so rich & nutritious due to the Vitamins that Spinach adds to the curry.

It is a very quick and easy recipe to follow, with a healthy & tasty dish awaiting you in the end.

All that I use:
(Serves 4)

• Boiled green peas – 1 cup

• Fresh Spinach leaves – 500 gms

• Onion – 1 medium sized (chopped)

• Green chilies – 4 (chopped)

• Turmeric powder – 1 pinch

• Cumin seeds – 1 tsp

• Garlic pods – 4 to 5 (chopped)

• Dry red chilies - 2

• Cooking oil – 3 tsp

• Cream – 2 tsp

• Salt – to taste

• Coriander leaves – to garnish

How I make it:

• Heat a non-stick pan. Add 1 tsp oil on it.

• Once the oil is hot, add the chopped (green chilies + garlic) and the red chilies. Stir them for about 30 seconds on medium heat.

• Now put in the chopped onions and fry them till they are golden brown. keeping the flame on medium heat.

• To get the flavors, add that pinch of turmeric powder.

• Stir nicely and in a minute add the spinach leaves.

• Add salt and little water and cook it for around 8-10 minutes, that would be till you can see the spinach leaves losing color and turning light green.

• Switch off and let this cooked mixture cool naturally. It should take about 10 minutes.

• Pull out the grinder and put this mixture in it. Grind it to a smooth paste. Add very little water while you grind this as we don't want to lose the thickness. This gets our gravy ready.

• For the next round of cooking, you may rinse the same pan with plain water and use again. Once the pan is hot, take the remaining 2 tsp oil.

• Once the oil is hot, add the cumin seeds.

• Let them splutter nicely before you add the boiled peas to the pan. Let them fry on low-medium heat for 1-2 minutes. 

You may add some more chopped green chilies if you may like.

• You would now see that the peas get even softer, so add the spinach paste. 

If you find the gravy to be too thick, please don’t hesitate to add little water. Add salt if needed.

• Cover and let it simmer for about another 7-8 minutes. Keep stirring in between.

• Add the fresh/canned cream that you have. Stir it nicely and in a minute switch off.

The curry is now ready to be eaten, and goes equally well with plain white rice or Indian breads like plain Roti, Naan, Kulcha etc.

Best way to serve is by adding a little speck of cream (yet again) and chopped coriander leaves.