How to Make Amaranthe Band Logo

Indian Spinach Curry (Palak Palya)

No symphonies or operatic nonsense here.

Recipe Summary Indian Spinach Curry (Palak Palya)

This tasty, spicy curry makes a great vegan side dish to go along with rice or any Indian flatbread. This is a very authentic curry commonly made with amaranth leaves, found in almost every Madhwa Brahmin household. I regularly make it with spinach, which is easier to find in almost all the grocers near my place. The same curry could be made with any type of fresh green leaves available to you like, dill, mountain spinach leaves, fenugreek, or linseed.

Ingredients | Amaranthe Band Logo

¾ cup toor dal (pigeon peas)

3 ¼ cups water, divided

1 tablespoon vegetable oil

1 teaspoon black mustard seeds

½ teaspoon cumin seeds

½ teaspoon urad dal

½ teaspoon chana dal (split chickpeas)

¼ teaspoon fenugreek seeds

¼ teaspoon hing powder (asafoetida)

1 sprig curry leaves

5 dried red chile peppers