Palak Papad ki Subzi (Spinach with Lentil Wafers)

This curry was alright, but it was probably the weakest of the selection we made for dinner the other night. I love papads, but I'm not crazy about the soft texture of the slightly stewed ones in this dish. They're not awful. I just don't like them as well as their flame-toasted, crispy counterparts. (Not that I have the ability to flame-toast them anymore since moving -- *sad* -- but that's neither here nor there.)

The spinach itself is tasty enough. Maybe a bit underseasoned for my taste, but that's probably at least partially because I cut back on the chilies to accommodate the Kidlet's palate. I think it'd be significantly better with the full measure of ground and fresh chilies.

Palak papad ki subzi (right), pictured with moghalai aloo aur simla mirch (bottom), moth nu dal (left), and muttai kari (top) with some rice in the middle.

Palak Papad ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds, ground
• 1 tsp. coriander seeds, ground
• 1/4-1/2 tsp. ground Deggi chilies (or hot paprika)
• 10 fresh (or frozen) curry leaves
• 1-2 fresh green Thai chilies, halved lengthwise
• 1 1/2 c. water
• 1/4 tsp. coarse sea salt
• 225g chopped spinach (or kale)
• 3 (6" diameter) uncooked papads (lentil wafers/papadums), broken into pieces

Directions

1. Heat oil over medium-high heat.
2. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
3. Remove from heat and stir in cumin, coriander, ground chilies, curry leaves, and fresh chilies.
4. Add water and salt, return to heat, and bring to a boil.
5. Add spinach a few handfuls at a time, stirring, and allowing greens to wilt slightly.
6. Add papadum pieces, lower heat to medium, and simmer, uncovered, stirring occasionally, until papadum pieces are soft (~5 minutes).
7. Serve with rice and plain yogurt.