Ingredients with Measurements:
- 1 lb fresh spinach leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp 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 vegetable oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
5. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
6. Add chopped spinach leaves and stir until they wilt.
7. Add water and bring it to a boil.
8. Reduce heat to low and let it simmer for 10-15 minutes.
9. Serve hot with rice or bread.
20-25 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 80
- Fat: 5g
- Carbohydrates: 8g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Add paneer or tofu for a protein boost.
- Add tomatoes for a tangy flavor.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Use fresh spinach for best results.
- Adjust the amount of green chilies according to your spice preference.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a garnish of chopped cilantro.
Garnishes:
- Chopped cilantro
Pairings:
- Rice or bread
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy lentil wafers)
Troubleshooting advice:
- If the curry is too watery, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the spinach thoroughly before using it.
Food history:
- Raskadam is a traditional Indian dish from the state of Andhra Pradesh.
Flavor profiles:
- Spicy, savory, and slightly bitter.
Serving suggestions:
- Serve hot with rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian