Nut-Free Palak Keerai
Discover the vibrant flavors of Nut-Free Palak Keerai, a fresh, wholesome spin on a classic South Indian spinach curry that's perfect for all dietary preferences. Packed with earthy spinach, aromatic spices like cumin, coriander, and turmeric, and simmered to silky perfection, this nut-free recipe is a celebration of nutrient-rich ingredients without any allergens. A touch of lemon juice elevates the dish with a tangy finish, while the absence of nuts ensures accessibility for everyone. Quick to prepare in under 40 minutes, this versatile curry pairs beautifully with steamed rice or warm Indian breads, making it a flavorful centerpiece for family dinners or healthy weekday meals. Embrace this allergy-friendly twist on traditional palak keerai that proves comforting and nourishing can go hand-in-hand!
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 units green chilies, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.25 cup water
- 1 teaspoon fresh lemon juice
Instructions
Wash the spinach leaves thoroughly under running water. Drain and chop them roughly.
Heat ghee or vegetable oil in a large pan over medium heat.
Add cumin seeds and allow them to sizzle for a few seconds until they release their aroma.
Add the chopped onion and sauté until it turns golden brown.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.
Add the chopped tomato and cook until it becomes soft and mushy.
Sprinkle the coriander powder, turmeric powder, and salt over the mixture. Stir well to combine.
Add the chopped spinach leaves to the pan. Stir to mix with the sautéed ingredients.
Pour in the water and cover the pan with a lid. Let it cook for about 10 minutes until the spinach is completely wilted and cooked through.
Using an immersion blender or regular blender, blend the spinach mixture to a smooth consistency, adjusting with more water if needed to reach your desired texture.
Return the blended spinach to the pan, and bring the mixture to a gentle simmer.
Finish by mixing in fresh lemon juice, give it a quick stir and turn off the heat.
Serve hot, alongside steamed rice or Indian bread for a delightful meal.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 11.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
