Slow-Cooker Palak (Spinach Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 107.4
- Total Fat: 4.5 g
- Cholesterol: 7.6 mg
- Sodium: 216.8 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.9 g
- Protein: 5.5 g
View full nutritional breakdown of Slow-Cooker Palak (Spinach Curry) calories by ingredient
Introduction
This recipe is my own adaptation of one from Anupy Singla's excellent "The Indian Slow Cooker." You can put anything in this curry--lamb, chicken, paneer (Indian fresh cheese), or even cooked black chickpeas (kala chana) to make something very like mustani palak. It's excellent and just ridiculously nutritious. By using the slow cooker you also avoid all the oil and cream that inhabits the usual restaurant version. This recipe is my own adaptation of one from Anupy Singla's excellent "The Indian Slow Cooker." You can put anything in this curry--lamb, chicken, paneer (Indian fresh cheese), or even cooked black chickpeas (kala chana) to make something very like mustani palak. It's excellent and just ridiculously nutritious. By using the slow cooker you also avoid all the oil and cream that inhabits the usual restaurant version.Number of Servings: 4
Ingredients
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1 lb. (500 g) Fresh Spinach (frozen is okay too, but not as good)
1 large yellow or white onion, peeled and rough chopped
2 med. fresh tomatoes, quartered
A 2" piece of peeled fresh ginger root, chopped roughly (do not use dry ginger--you will be disappointed)
5 cloves of garlic, peeled. (You can go as high as 10 here)
1 Tbs. Sriracha chili sauce (or you can use a few fresh chiles)
2 Tbs. ground cumin seed (toasted and ground fresh is best)
1.5 tsp. red chile powder
2 tsp garam masala
1 tsp ground turmeric
1.5 tsp kosher salt
1 Tbs good butter salted or unsalted, makes no difference.
Directions
Put all ingredients except salt and butter into a 3-5 qt slow cooker. Add 1/2 c. of water (or skim milk for a creamier result--be sure to recalc the nutritional info if you use milk). Cook on slow cooker's "high" setting for 3 hours. Don't worry if the slow cooker looks crowded at first. The spinach will cook down to a manageable volume pretty quickly. About once an hour, give the mixture a stir (if possible).
After 3 hours, stir the mixture well and then puree it with a stick/immersion blender. If you don't have one you can remove the mixture to a stand blender or food processor and buzz it there, but it's a LOT easier with a stick blender. Add the salt and butter and cook on the slow cooker's LOW setting for another 2 hours. This second simmer is important. Don't skip it, even though the stuff looks ready after you blend it.
Cooked chicken, lamb, chickpeas, or cubed fresh cheese can be added to make one of the numerous "Spinach and ***" curries which are so delicious.
Serving Size: Makes 4 ~1 1/4c. servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEWALKER.
After 3 hours, stir the mixture well and then puree it with a stick/immersion blender. If you don't have one you can remove the mixture to a stand blender or food processor and buzz it there, but it's a LOT easier with a stick blender. Add the salt and butter and cook on the slow cooker's LOW setting for another 2 hours. This second simmer is important. Don't skip it, even though the stuff looks ready after you blend it.
Cooked chicken, lamb, chickpeas, or cubed fresh cheese can be added to make one of the numerous "Spinach and ***" curries which are so delicious.
Serving Size: Makes 4 ~1 1/4c. servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEWALKER.