Spinach Recipe – Quick Sesame & Turmeric Tadka with Garlic

Last Updated on 5 months ago by Neha Deshmukh

Spinach Recipe – Quick Sesame & Turmeric Tadka with Garlic

Introduction

Oh, spinach! It’s one of those veggies that sometimes gets a bad rap, but honestly, when cooked right, it’s absolutely delicious. This quick spinach tadka is a family favorite – it’s simple, flavorful, and comes together in under 20 minutes. I first made this when I was trying to sneak more greens into my kids’ diets, and it worked like a charm! The toasted sesame seeds and warm spices just make everything better. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This spinach recipe isn’t just healthy; it’s a flavor bomb! The turmeric and cumin give it that classic Indian warmth, while the sesame seeds add a lovely nutty crunch. It’s incredibly versatile too – perfect as a side dish with rice and dal, or even mixed into your roti for a quick and easy meal. Plus, it’s ready in a flash, making it ideal for busy weeknights.

Ingredients

Here’s what you’ll need to make this delicious spinach tadka:

• 1 bunch spinach (approximately 200g)
• 1 teaspoon white hulled sesame seeds (about 5g)
• ½ teaspoon salt (or to taste)
• ½ teaspoon turmeric powder (about 2g)
• ½ teaspoon cumin powder (about 2g)
• ½ teaspoon chili powder (or to taste – about 2g)
• 2 cloves garlic, finely chopped
• ½ teaspoon mustard seeds (about 2g)
• 1 large onion, finely chopped
• 1 teaspoon olive oil (about 5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mustard Seeds: Regional Variations & Health Benefits

We’re using white mustard seeds here, which are common in South Indian cooking. Black mustard seeds are also great, and have a slightly stronger flavor. Mustard seeds aren’t just about taste, though – they’re packed with selenium and magnesium!

Spinach: Choosing the Best Bunch

Look for spinach with vibrant green leaves that aren’t wilted or yellowing. Baby spinach works well too, but you might need a little less cooking time. I usually get the local spinach from the market, it always tastes the freshest.

Turmeric Powder: Quality & Color

Good quality turmeric powder should have a bright, vibrant orange-yellow color. This indicates freshness and potency. It’s not just about color, though – turmeric is a powerful anti-inflammatory!

Sesame Seeds: Hulled vs. Unhulled – What’s the Difference?

I prefer hulled sesame seeds for this recipe because they have a milder flavor and a nice, even toasting. Unhulled seeds (black sesame seeds) have a more intense, nutty flavor, but can sometimes be a little bitter.

Olive Oil: Alternatives for Authentic Flavor

Olive oil works beautifully, but if you want a more traditional flavor, you can substitute it with ghee or mustard oil. Mustard oil will give it a really pungent kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a skillet or frying pan over medium heat.
2. Add the mustard seeds and let them crackle – this usually takes about 30 seconds. Be careful, they will pop!
3. Add the chopped onion and sauté for about 6 minutes, until it becomes translucent and softened.
4. Stir in the chopped garlic and fry for another 3 minutes, until fragrant. You don’t want it to burn, so keep an eye on it.
5. Now, add the salt, turmeric powder, cumin powder, and chili powder. Cook the spices for about 3 minutes, stirring constantly, until they release their aroma.
6. Add the chopped spinach and cook for about 4 minutes, until it wilts and becomes tender. Adjust the seasoning to your liking.
7. While the spinach is cooking, lightly toast the sesame seeds in a separate pan over medium heat until they turn golden brown. Watch them closely, as they burn easily!
8. Finally, combine the toasted sesame seeds with the spinach mixture. Serve hot with rice or your favorite Indian bread.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions – this will steam them instead of browning them.
• If you’re using frozen spinach, make sure to thaw it completely and squeeze out any excess water before adding it to the pan.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This recipe is super adaptable! Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your olive oil is vegan-friendly.

Spice Level Adjustment: Mild to Hot

Adjust the amount of chili powder to suit your taste. For a milder flavor, use ¼ teaspoon or omit it altogether. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chili for extra heat!

Quick Weeknight Version

If you’re really short on time, you can skip toasting the sesame seeds – they still add flavor even if they’re not toasted.

Festival Adaptation: Navratri-Friendly Option

During Navratri, you can skip the onion and garlic to make this a completely vrat-friendly dish.

Serving Suggestions

This spinach tadka is delicious with:

• Steaming hot rice
• Roti or paratha
• Dal (lentil soup)
• Yogurt (raita)

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 type of spinach works best for this tadka?

Indian spinach (palak) is ideal, but regular spinach works perfectly well. Baby spinach is also a good option, but it cooks faster.

Can I use a different oil instead of olive oil?

Absolutely! Ghee, mustard oil, or any other vegetable oil will work.

How can I adjust the spice level of this recipe?

Reduce or increase the amount of chili powder, or add a pinch of cayenne pepper for extra heat.

Can this spinach tadka be made ahead of time?

It’s best enjoyed fresh, but you can prep the onions and garlic ahead of time to save some time.

What are some good accompaniments to serve with this spinach dish?

Rice, roti, dal, and yogurt are all great choices.

Is it possible to make this recipe without garlic?

Yes, absolutely! It will still be delicious. Many people avoid garlic during certain religious fasts, and this recipe works beautifully without it.