Ingredients with Measurements:
- 500g pointed gourd, peeled and chopped
- 2 cups spinach leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns translucent.
3. Add chopped pointed gourd and sauté for 5 minutes.
4. Add coriander powder, turmeric powder, and salt. Mix well.
5. Add chopped spinach and mix well.
6. Add 1 cup of water and mix well. Cover the pan and let it cook for 10-15 minutes or until the pointed gourd is cooked.
7. Add garam masala and mix well.
8. Turn off the heat and serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 15g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- Pointed gourd can be substituted with zucchini or squash.
- Spinach can be substituted with kale or collard greens.
- Garam masala can be substituted with curry powder.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Peel the pointed gourd before chopping.
- Wash the spinach leaves thoroughly before chopping.
- Adjust the amount of green chilies according to your taste.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or roti.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with cucumber raita or onion salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, cook for a few more minutes to evaporate the excess water.
Food safety advice:
Wash the vegetables thoroughly before cooking.
Food history:
Pointed gourd is a popular vegetable in Indian cuisine and is commonly used in curries.
Flavor profiles:
The curry has a mild and slightly sweet flavor.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian