Spinach Stew
A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.
Ingredientsfor 3 servings
- 1 cup Spinach leaves — chopped
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 2 tbsp Onion — chopped
- 2 nos Green chilies — chopped
- 1/4 tsp Ginger — chopped
- Salt, to taste
- 1/2 tsp Vinegar
- 1/2 cup Water
- 1/2 cup Milk
- 1/2 tsp All purpose flour Maida
Preparation
Step 1
For preparing spinach stew, steam cook spinach and set aside.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle. Fry onion, green chillies and ginger.
Step 3
Add salt, vinegar, and water. Reduce flame.
Step 4
Mix flour in milk and pour this in the pan. give it a good stir.
Step 5
While boiling add the spinach and cook for some time. take it off the heat.
Step 6
Serve it hot.
Tip
When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.
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