Chettinad Spinach Curry


  • 2 bunches spinach, chopped
  • 2 tbsp oil
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard
  • 1 med. Onion, chopped
  • 2 green chillies, slit lengthwise
  • 10-15 garlic cloves, Peeled
  • 2 tomatoes, chopped
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • Salt and pepper to taste
  • 1/2 cup fresh/frozen coconut


  • Put grated coconut in a blender.
  • Add 1/4 cup warm water and grind to a smooth paste. Keep aside.
  • Heat oil in a pan. Add mustard and fennel seed. When the mustard seeds splutter, add chopped onions, peeled garlic and green chillies. Saute till the onions turn translucent.
  • Add chopped tomatoes, red chilli powder, coriander powder, salt, pepper and cook until tomatoes become soft.
  • Add chopped spinach and mix well. Cook until spinach is soft.
  • Add ground coconut paste and mix well. Cover and simmer for 10 minutes.
  • Add garam masala powder and mix well.
  • Serve hot along with any Indian flatbread or as a side dish with rice.