Spinach Peanut Curry Recipe – Authentic Palak Recipe with Sesame

Last Updated on 2 months by Neha Deshmukh

Spinach Peanut Curry Recipe – Authentic Palak Recipe with Sesame

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Spinach Peanut Curry, or Palak Curry as it’s lovingly called back home. This isn’t just any spinach curry; the addition of roasted peanuts and a touch of sesame takes it to a whole new level. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. I hope it does the same for you!

Why You’ll Love This Recipe

This Palak Curry is a winner for so many reasons. It’s packed with nutrients, incredibly delicious, and surprisingly easy to make. The combination of earthy spinach, crunchy peanuts, and aromatic spices is simply divine. Plus, it’s a fantastic way to sneak in some extra greens – even the picky eaters in your family might enjoy it! It’s ready in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this magic:

• 1 bunch palak / spinach, finely chopped (about 250g)
• 2 tomato
• 2 tbsp roasted peanut
• 10 cloves garlic
• 1 inch ginger
• ?? tbsp sesame (about 1 tbsp)
• 2 tbsp oil
• Pinch of hing / asafoetida
• ?? tsp cumin (about 1 tsp)
• 5 cloves garlic, finely chopped
• 2 onion, finely chopped
• 2 tbsp besan / gram flour
• ?? tsp turmeric (about ½ tsp)
• 1 tsp chilli powder
• ?? tsp cumin powder (about ½ tsp)
• ?? tsp coriander powder (about 1 tsp)
• 1 tsp salt
• 1 cup water (240ml)
• 1 tbsp ghee
• ?? tsp cumin (about ½ tsp)
• 1 tsp sesame
• ?? tsp chilli powder (about ¼ tsp)
• 2 tbsp kasuri methi / crushed dried fenugreek leaves
• ?? tsp garam masala (about ½ tsp)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Roasted Peanuts: Don’t skip roasting the peanuts! It brings out their flavour and adds a lovely crunch. You can buy pre-roasted, unsalted peanuts, or roast them yourself in a dry pan for a few minutes.
• Sesame: A little sesame seeds add a wonderful nutty aroma. I like to use white sesame seeds, but black sesame seeds work beautifully too.
• Hing / Asafoetida: This might seem like an unusual ingredient, but it adds a unique savoury depth. A little goes a long way! You can find it at most Indian grocery stores.
• Besan / Gram Flour: This adds a lovely texture and helps thicken the curry. If you don’t have it, you can substitute with a tablespoon of all-purpose flour, but besan is preferred for its flavour.
• Kasuri Methi / Dried Fenugreek Leaves: These leaves have a distinct aroma and flavour that’s essential in many Indian dishes. Crush them between your palms before adding to release their fragrance.
• Spice Levels: Spice levels vary hugely across India! Feel free to adjust the chilli powder to your liking. Some regions prefer a hotter curry, while others are milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. In a blender, combine the tomatoes, roasted peanuts, garlic, ginger, and sesame. Blend into a smooth paste and set aside.
2. Now, wilt the spinach. Heat oil in a pan, add a pinch of hing, and sauté the chopped spinach until it’s wilted – about 5 minutes. Set aside.
3. Time for the tempering! In a kadai or deep pan, heat oil and add cumin seeds. Once they splutter, add the finely chopped garlic and sauté until fragrant.
4. Add the chopped onions and cook until they turn golden brown. This is where patience pays off – nicely browned onions are key to a flavourful curry. Stir in the besan and roast until aromatic.
5. Reduce the heat and add the turmeric, chilli powder, cumin powder, coriander powder, and salt. Sauté for 1-2 minutes, stirring constantly to prevent burning.
6. Now, pour in the tomato-peanut puree and cook until the oil starts to separate from the mixture. This indicates the spices are well cooked.
7. Pour in the water to adjust the gravy consistency. Then, add the cooked spinach and simmer for 5-7 minutes, allowing the flavours to meld together.
8. Let’s make the final tempering. Heat ghee in a small pan. Add cumin seeds, sesame seeds, hing, and chilli powder. Sizzle for about 30 seconds – be careful not to burn the spices!
9. Pour the tempering over the curry. Stir in the crushed kasuri methi and garam masala. Give it a good mix and you’re done!
10. Serve hot with roti or steamed rice.

Expert Tips

• Don’t overcrowd the pan when sautéing the spinach. Cook it in batches if necessary.
• Roasting the besan (gram flour) is crucial for removing its raw smell and enhancing its flavour.
• Adjust the amount of water to achieve your desired gravy consistency.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this curry. They soak up all the lovely flavours!
• Paneer Palak: For a richer version, add cubes of paneer (Indian cheese) along with the spinach.
• Different Greens: Feel free to experiment with other greens like mustard greens or fenugreek leaves.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as you ensure your garam masala is gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use 1 tsp of chilli powder.
• Hot: Increase the chilli powder to 1 ½ tsp or add a chopped green chilli.

Festival Adaptations

This Palak Curry is a great option for Navratri, as spinach is allowed during the fasting period.

Serving Suggestions

This curry pairs perfectly with:

• Roti (Indian flatbread)
• Steamed Rice
• Naan
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to chop spinach for this curry?

Finely chop the spinach. You can stack the leaves and roll them up like a cigar before chopping, or simply chop them roughly and then give them a final chop.

Can I use store-bought peanut butter instead of roasted peanuts?

While you can use peanut butter, it won’t have the same texture or flavour as roasted peanuts. I highly recommend using roasted peanuts for the best results.

What is hing and where can I find it?

Hing, also known as asafoetida, is a resin with a pungent smell. It’s used as a digestive aid and adds a unique flavour to Indian dishes. You can find it at most Indian grocery stores or online.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead of time. The flavours will actually develop even more overnight! Just reheat it gently before serving.

Enjoy this delicious and authentic Spinach Peanut Curry! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!