Andhra-Style Sautéed Spinach

Palakoora Vepadu

Serves 2-4

Ingredients: 

🫒  1⁄4 cup canola oil

1 tsp cumin seeds

1⁄4 tsp fenugreek seeds

🌿  12 fresh or frozen curry leaves

🧄  9 cloves garlic, 3 halved lengthwise, 6 minced

🧅  1 yellow onion, minced

1 tsp ground coriander

🌶️  1 tsp red chile powder, such as cayenne

1⁄2 tsp. ground turmeric

1 (2") piece ginger, peeled and grated

🧂  salt, to taste

🌿  3 lb. (1.36 kg) baby spinach

Directions:

Heat oil in a 12" nonstick skillet over medium-high. Cook cumin seeds until they pop, 1–2 minutes. 

Add fenugreek seeds, curry leaves, and halved garlic; cook until fragrant, about 1 minute. 

Add onion; cook until golden, 10–12 minutes. 

Add minced garlic, the coriander, chili powder, turmeric, ginger, and salt; cook until garlic is golden, 2–3 minutes. 

Stir in spinach; cook until wilted and slightly dry, 6–8 minutes.