Cheera Curry (Spinach/Amaranth Curry)
Cheera Curry (Spinach/Amaranth Curry)
Ingredients
For the Curry Paste
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 1/4 cup shallots, chopped
- 4 garlic cloves, minced
- 2 dried red chilies, stems removed
- 1/4 cup curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 1/2 teaspoons Kashmiri chili powder
For the Curry
- 1 pound fresh spinach or amaranth leaves, finely chopped
- 2 tablespoons coconut oil
- 1/2 cup water, as needed
- 1 teaspoon salt, to taste
For the Tempering
- 1 tablespoon coconut oil
- 1 tablespoon chana dal
- 1/2 teaspoon cumin seeds
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 1/2 dried red chilies, broken into pieces
- 1/4 cup curry leaves
Instructions
- 1
Wash and thoroughly drain the spinach or amaranth leaves. Finely chop them and set aside.
⏱️ 5 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
Pour the hot tempering mixture over the cooked spinach curry. Stir gently to incorporate. Remove from heat.
⏱️ 1 min
- 8
Serve the Cheera Curry hot with steamed rice or Indian flatbreads.
Kitchen Tools
Nutrition Facts (per serving)
Cheera Curry (Spinach/Amaranth Curry)
Ingredients
For the Curry Paste
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 1/4 cup shallots, chopped
- 4 garlic cloves, minced
- 2 dried red chilies, stems removed
- 1/4 cup curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1 1/2 teaspoons Kashmiri chili powder
For the Curry
- 1 pound fresh spinach or amaranth leaves, finely chopped
- 2 tablespoons coconut oil
- 1/2 cup water, as needed
- 1 teaspoon salt, to taste
For the Tempering
- 1 tablespoon coconut oil
- 1 tablespoon chana dal
- 1/2 teaspoon cumin seeds
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 1/2 dried red chilies, broken into pieces
- 1/4 cup curry leaves
Instructions
- 1
Wash and thoroughly drain the spinach or amaranth leaves. Finely chop them and set aside.
⏱️ 5 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
Pour the hot tempering mixture over the cooked spinach curry. Stir gently to incorporate. Remove from heat.
⏱️ 1 min - 8
Serve the Cheera Curry hot with steamed rice or Indian flatbreads.