Palak Suva (Spinach with Dill)

I've never seen dill used as a vegetable before. I'm used to it being treated as an herb. You add a teaspoon or two to your dish -- maybe a tablespoon if you really want to make sure its presence is felt -- and it adds some nice flavour to the dish. Perfect. Great. I love dill.

But this recipe takes it to a whole new level! I whole cup of fresh dill goes into this incredible curry! There's honestly not much else in it: lots of spinach, lots of dill, hardly anything else. And yet it's so good! I would definitely make this one again.

Palak Suva

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 Tbsp. canola oil
• 2 tsp. cumin seeds
• ~1100g fresh spinach (or ~700g frozen)
• 1 tsp. coarse sea salt
• 1 tsp. ground Deggi chilies¹
• 1/2 tsp. Kashmiri garam masala
• 1 c. chopped fresh dill

Directions

1. Heat oil over medium-high heat.
2. Add cumin and sizzle for ~10 seconds.
3. Add the spinach a handfull at a time until it's all been added to the pan and wilted.
4. Add salt, chilies, and garam masala.
5. Continue cooking until the spinach leaves being to bread down (~10 minutes).
6. Stir in dill and serve.

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¹ Or 1/2 tsp. ground cayenne + 1/2 tsp. sweet paprika. ^Back