Sindhi Curried Spinach and Vegetables

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Sindhi Inspired Curried Spinach

I adore spinach and this lusciously creamed green dish turned out to be a incredibly versatile one. Similar to the North Indian malai sak I made several years ago, this dish from the Sindh region of Pakistan is much heartier with more vegetables—potatoes, carrots, eggplant and peppers—as well as a more complex flavor. I put together this tasty curry to go along with coconut rice, but as I had lots left over, I served it the next day with scrambled eggs and later on as a chutney with samosas. This dish is perhaps not particularly photogenic, but I assure you, it's fabulous, especially considering the multiple ways you can serve this spicy vegetable-packed curry.

Sindhi Curried SpinachSindhi Curried Spinach
Recipe by
Cuisine: Pakistani
Published on September 25, 2014

Spiced and creamed Sindhi spinach curry loaded with vegetables — delicious served as a vegetable side dish, spooned on rice or eggs, or as a thick savory chutney

Preparation: 20 minutes
Cooking time: 1 to 1 1/2 hours

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  • 1 cup channa dal (split black chickpeas)
  • 1 tablespoon coconut oil or sesame oil
  • 1 1/2 teaspoons cumin seeds
  • 1 small red onion, diced
  • 2 to 3 green chilies, seeded and finely chopped
  • 1-inch fresh ginger, finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon amchoor powder
  • 1/4 to 1/2 teaspoon asafetida
  • 1 green bell pepper, seeded and chopped
  • 1 small eggplant, sliced
  • handful of green beans, trimmed and chopped
  • 1 medium carrot, scrubbed and chopped
  • 1 medium potato, scrubbed and cubed
  • 2 medium tomatoes, finely chopped
  • 1 lb (450 g) spinach, trimmed and roughly chopped
  • 1/4 cup tamarind paste
  • 1/2 cup fresh chopped dill (or 2 tablespoons dried)
  • 3 tablespoons dried fenugreek leaves (methi), crumbled
  • 2 teaspoons sea salt
  • Rinse the channa dal under running water. Soak with enough water to cover for 1 hour. Drain, rinse, and set aside.

  • Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the onion and sauté for 5 minutes. Add the chilies and ginger, stir for another few minutes, then add the turmeric, coriander, chili powder, paprika, amchoor and asafetida, and stir for another minute.

  • Add the green pepper, eggplant, green beans, carrot, potato, tomatoes and half of the spinach, a few handfuls at a time. Stir often for a few minutes. Then add 1 1/2 cups of water along with the channa dal. Bring to a boil, reduce the heat to low, cover, and simmer until the dal and vegetables are tender—40 to 60 minutes.

  • Stir in the tamarind to combine and then add the remaining spinach, a few handfuls at a time, along with dill, fenugreek and salt.

  • Simmer uncovered for another 10 to 15 minutes until the curry has thickened. Partially purée the mixture with an immersion blender and serve hot.

Makes 6 to 8 servings

Sindhi Inspired Curried Spinach

Other dishes featuring spinach to try from my kitchen:
Aloo Palak Paneer Pie
Chana Saag (Chickpea and Spinach Curry)
Saag Aloo (Spinach and Potato Curry)
Saag Paneer (Palak Paneer)

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Joanne said...

All that green looks good to me! A must try.

Rosa's Yummy Yums said...

A delicious and comforting dish! My kind of food.