Spinach Curry with Peas (Kashmiri Palak Matar Recipe)

This Spinach curry features spinach with tender peas. Spinach is a highly nutritious leafy green staple in Indian cooking. Rich in vitamins, minerals, and antioxidants, it provides essential iron, fiber, and other nutrients that support heart health and digestion.

In Indian cuisine, spinach is incredibly versatile and is used to prepare a variety of delicious curries. From the classic Palak Paneer to the wholesome Dal Palak and the comforting Aloo Palak, spinach pairs beautifully with spices, lentils, and vegetables. Its mildly earthy flavor absorbs seasonings well, making it an excellent base for both creamy and spiced dishes.

Easy to cook and packed with health benefits, spinach is a must-have ingredient for flavorful, nutrient-dense meals.

What is Spinach Curry with Peas?

Spinach Curry with Peas, also known as Kashmiri Palak Matar, is a nutritious and flavorful Indian dish that combines spinach with tender green peas to create a vibrant and wholesome curry. The spinach can be either chopped or pureed, depending on personal preference. I prefer pureeing it because it not only looks more appetizing but also absorbs flavors better, enhancing the overall taste and texture of the dish.

Infused with aromatic spices such as turmeric, garam masala, and Kashmiri red chili powder, this curry offers a perfect balance of warmth and depth of flavor. The addition of plant-based yogurt provides a creamy, luscious texture while keeping it naturally vegan and gluten-free.

This curry is easy to prepare and packed with essential vitamins, fiber, and antioxidants, making it an excellent choice for a healthy, balanced meal. Traditionally enjoyed with steamed rice or Indian flatbreads like roti and naan, Spinach Curry with Peas is a comforting and satisfying dish that showcases the richness of Indian culinary traditions while remaining light and nourishing.

Why I Love This Dish

• Healthy, easy to prepare, and flavorful
• Creamy spinach pairs beautifully with sweet peas and warm spices
• A great way to add more greens to the diet
• Complements rice or flatbreads for a satisfying meal

Key Ingredients

• Fresh Produce: Spinach, green peas, tomatoes, onions, garlic, ginger
• Whole Spices: Cumin seeds, dried red chili
• Ground Spices: Turmeric, Kashmiri red chili powder, garam masala, kasoori methi
• Other Essentials: Plant-based yogurt, cooking oil, baking soda, salt

How I Cook My Spinach Curry with Peas

I start by washing the spinach thoroughly to remove any dirt or grit. I often find prewashed spinach in  my grocery store. That makes my task easier. Then, I blanch it in hot water with a pinch of salt to retain its vibrant green color. Once blanched, I drain the water and blend the spinach into a smooth puree using a hand blender. This step enhances the texture of the curry and allows the flavors to meld beautifully.

Next, I heat oil in a wide pan over medium heat and sauté finely chopped onions until they turn translucent. I then add ginger-garlic paste and cook it until the raw aroma disappears. At this stage, I stir in finely chopped tomatoes and plant-based yogurt, allowing them to cook down until the mixture becomes soft, well-blended, and slightly creamy.

Once the base is ready, I toss in the green peas and add a pinch of baking soda along with half a cup of water. I cover the pan and let the peas cook for about 8 to 10 minutes until they become tender. Then, I mix in the ground spices—turmeric, Kashmiri red chili powder, kasoori methi, and garam masala—allowing them to cook for a couple of minutes until the oil starts to separate from the mixture.

After the spices have infused their flavors, I pour in the pureed spinach and season it with salt. I let the curry simmer on low heat for about 10 minutes, allowing all the ingredients to blend harmoniously. This gentle simmering helps enhance the depth of flavor and creates a rich, creamy consistency.

For the final touch, I prepare a tempering that elevates the dish’s aroma and taste. In a small pan, I heat oil and add cumin seeds and dried red chili, letting them splutter. Then, I sauté sliced onions and garlic until they turn golden brown. Just before turning off the heat, I stir in a pinch of garam masala for an extra layer of warmth and fragrance.

I pour this fragrant tempering over the prepared spinach curry and gently mix it in. The dish is now ready to be served hot, paired with steamed rice, jeera rice, or Indian flatbreads like roti and naan. Its creamy texture, combined with the richness of spices, makes it a comforting and nourishing meal perfect for any occasion.

Try My Other Spinach Curries:

Spinach and Mushroom Curry

Lasooni Palak (Garlicy Spinach Curry)

Instant Pot Palak Dal( Dal with Spinach)

Vegan Chana Sag( Spinach with Chickpeas)

Aloo Palak Subzi (Spinach with Potatoes Curry)

Cooking Tips and Techniques

• Blanch the spinach before blending for a vibrant green color.
• Use fresh or frozen peas; if using frozen, cook slightly longer.
• Adding baking soda helps retain the spinach’s bright green hue.
• Tempering with cumin, garlic, and dried chili enhances the overall flavor.
• Simmer the curry to allow the flavors to meld beautifully.

Why You Should Try This Recipe

This dish is an excellent way to enjoy a plant-based, nutrient-rich meal without compromising on taste. The combination of spinach and peas provides essential vitamins, fiber, and antioxidants. The plant-based yogurt adds creaminess without dairy, making it a perfect vegan dish.

FAQs

Q: Can I use frozen spinach instead of fresh?
A: Yes, just thaw and blend it before adding to the curry. I often use frozen spinach with excellent results.

Q: Can I make this dish without onions and garlic?
A: Absolutely! Substitute with hing (asafoetida) for flavor.

Q: Can I make this ahead of time?
A: Yes, store it in the fridge for up to 3 days and reheat gently before serving.

Q: How can I make the curry creamier?
A: Add more plant-based yogurt or a splash of coconut milk.

Q: Is this dish spicy?
A: It has mild heat, but you can adjust the chili powder to your preference.

Q: Can I add other vegetables?
A: Yes, potatoes, carrots, or bell peppers would complement the flavors.

Q: Can I use regular yogurt instead of plant-based?
A: Yes, if you’re not vegan, regular yogurt can be used.