Chinnay Vengayam Kari (Pearl Onion Curry)

I was already planning on a creamy dal for dinner and thought that this simple onion curry sounded like a nice complement to it. The onions were sweet and tasty and the spinach and tomatoes made it feel a little more nutritious.

Chinnay Vengayam Kari

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 450g pearl onions, peeled
• 1 (425mL) can diced tomatoes
• 1 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 225g chopped spinach
• 1 tsp. sambhar masala
• 1/2 tsp. Punjabi garam masala

Directions

1. Heat oil over medium-high heat.
2. Add the onions and stir-fry for ~5 minutes.
3. Add the tomatoes, salt, and turmeric and reduce the heat to medium.
4. Simmer, uncovered, for ~7 minutes.
5. Add the spinach and cook, covered, for 2-3 minutes.
6. Stir and continue cooking until the onions are tender (~5 minutes).
7. Stir in the sambhar masala and Punjabi garam masala and serve.