Cheera or Palak (Red Spinach / Spinach) Curry


To prepare the masala blend grated coconut, cumin seeds, 1/2 tsp turmeric powder, salt & black pepper corns.

Boil the Arhar Dal (Pigeon Pea) with a pinch of salt and turmeric powder.

In a deep saucepan or kadhai, heat oil. Add chopped shallots & garlic. Shallow fry this for around 4-5 mins in low heat. Add spinach or red spinach leaves & chopped green chillies, and stir well. Cover the pan with a lid and cook it for another 5 mins. Add boiled Arhar Dal & masala prepared earlier. Cook it for another 5 mins.

Garnishing
Garnish with Amul cream and serve hot with rice.

Palak Curry, Cheera Curry, Cheera Kootan, Muringayilla kootan, Spinach Curry

Red Spinach/Spinach Curry

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