After a long day,and 2 hours of commute,I knew that I needed protein in my dinner. Having reached home at 8 30 am, there was not much time to cook lentils.
Spinach curry or saag is one of quick dinner fixes. I usually throw in some kale as well, to veganise the curry for a creamy texture without using whipping cream or cheese.
I was half way through cooking the dish, sautéing onions when it occurred to me that pumpkin seeds could be used in the dish for my much needed protein. Added pecans too.
Grandma always snacked on pumpkin seeds, but I learnt about its nutritional importance only recently. Pumpkin seeds have more protein than lentils and are packed powerhouses of zinc,omega 3s and antioxidants.
1 cup spinach1/2 cup blanched kale
1 large potato cut into large chunks
1 onion chopped
1 tomato minced
6 cloves pressed garlic and chopped
1 knob ginger grated
1 tsp paprika
1.5 tsp cumin
1 tbsp garam masala
1/4 tsp turmeric
Salt to taste
Dry Roast :
5-6 pecans
2 tsp pumpkin seeds
1.5 tbsp oil
In a saucepan, heat the oil and splutter cumin. Saute the ginger,garlic and onions till onions are soft. Add the tomatoes and salt. Cook the tomatoes. Add the spices, saute for a minute and Blend them into a thick gravy with the nuts.
Boil the potatoes ( with skin works too)until al dente.
In the meantime, boil the greens in little water and puree them.
Combine the puree with the gravy in the sauce pan and add the potatoes. Stir carefully so that spices are evenly mixed.
Simmer for 5 mins.
Serve hot with rice or flatbreads.
I didn't take pics when cooking since I had no idea I would add pumpkin seeds and the curry would taste good.
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