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Nepali Dish

Radish Spinach Curry
Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml
INGREDIENTS
400g/14oz frozen/fresh spinach leaves, blanched & chopped
250g Radish, peeled, sliced & blanched
3 tbsp cooking oil
1 tsp cumin seeds
1 tbsp garlic cloves, crushed (4 to 5 garlic cloves)
½ tsp of turmeric powder
½ cup diced tomatoes (1 medium-sized)
salt to taste
water, as required
1/4 tsp garam masala powder

OPTIONAL INGREDIENTS
1 green chilli, finely chopped
1/4 tsp red chilli powder

WHAT TO DO BEFORE THE CLASS BEGINS
1. Peel the reddish, slice it and boil radish for about 2 mins over medium heat, transfer it to the chilled water then immediately take it out and set it aside.
2. Blanch the spinach: Boil the spinach for about 2 mins over medium heat, transfer it to the chilled water then immediately take it out, chop it and set it aside.
3. Chop the tomato and fresh green chilli as per the above list.
4. Keep all the other ingredients ready as per above list.
KITCHEN TOOLS
1 x large saucepan/wok
1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S
1. Cooking pot: a frying pan/saucepan. It should be a minimum of 4 inches deep.
2. Neutral oil: any one of below cooking oil can be used for this recipe (mustard, peanut, sunflower, canola, vegetable)
3. Spinach: you can use frozen spinach if fresh spinach is not available (no need to blanch frozen spinach).
4. Spices: ground spices can be used instead of seeds.

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