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Wash and thoroughly drain the spinach or amaranth leaves. Finely chop them and set aside.

In a blender or food processor, combine the chopped large onion, medium tomatoes, 1/4 cup chopped shallots, 4 minced garlic cloves, 2 dried red chilies, 1/4 cup curry leaves, turmeric powder, coriander powder, and Kashmiri chili powder. Add a splash of water (about 1/4 cup) if needed, and blend until a smooth paste is formed. Set aside.

Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Once hot, add the prepared curry paste. Sauté the paste for 8-10 minutes, stirring occasionally, until the raw smell disappears and the oil starts to separate from the paste.

Add the finely chopped spinach or amaranth leaves to the pot. Stir well to combine with the paste. The greens will wilt down significantly. Cover the pot and cook for 5-7 minutes, stirring occasionally, until the greens are tender. Add 1/4 cup of water if the curry seems too dry, and season with salt to taste.

While the curry is simmering, prepare the tempering. In a small pan, heat 1 tablespoon of coconut oil over medium heat. Add the chana dal and cumin seeds. Fry until the chana dal turns golden brown, about 1-2 minutes.

Add the 3 chopped shallots, 2 minced garlic cloves, 1 1/2 dried red chilies (broken), and 1/4 cup curry leaves to the tempering pan. Sauté until the shallots turn golden brown and the chilies are fragrant, about 2-3 minutes.

Pour the hot tempering mixture over the cooked spinach curry. Stir gently to incorporate. Remove from heat.

Serve the Cheera Curry hot with steamed rice or Indian flatbreads.


Wash and thoroughly drain the spinach or amaranth leaves. Finely chop them and set aside.

In a blender or food processor, combine the chopped large onion, medium tomatoes, 1/4 cup chopped shallots, 4 minced garlic cloves, 2 dried red chilies, 1/4 cup curry leaves, turmeric powder, coriander powder, and Kashmiri chili powder. Add a splash of water (about 1/4 cup) if needed, and blend until a smooth paste is formed. Set aside.

Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Once hot, add the prepared curry paste. Sauté the paste for 8-10 minutes, stirring occasionally, until the raw smell disappears and the oil starts to separate from the paste.

Add the finely chopped spinach or amaranth leaves to the pot. Stir well to combine with the paste. The greens will wilt down significantly. Cover the pot and cook for 5-7 minutes, stirring occasionally, until the greens are tender. Add 1/4 cup of water if the curry seems too dry, and season with salt to taste.

While the curry is simmering, prepare the tempering. In a small pan, heat 1 tablespoon of coconut oil over medium heat. Add the chana dal and cumin seeds. Fry until the chana dal turns golden brown, about 1-2 minutes.

Add the 3 chopped shallots, 2 minced garlic cloves, 1 1/2 dried red chilies (broken), and 1/4 cup curry leaves to the tempering pan. Sauté until the shallots turn golden brown and the chilies are fragrant, about 2-3 minutes.

Pour the hot tempering mixture over the cooked spinach curry. Stir gently to incorporate. Remove from heat.

Serve the Cheera Curry hot with steamed rice or Indian flatbreads.
