Goan Spinach Curry
A vibrant and tangy curry from Goa featuring fresh spinach cooked in a fragrant coconut and spice paste. This authentic dish, also known as Palak Tonak, is a perfect blend of earthy, sour, and spicy flavors, best served with steamed rice.
For 4 servings
Prepare the Goan Masala Paste
- In a small, dry pan over low-medium heat, toast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns for 1-2 minutes until they release a fragrant aroma. Swirl the pan frequently to prevent burning.
- Remove the toasted spices from the heat and let them cool completely.
- Transfer the cooled spices to a high-speed blender. Add the grated coconut, garlic cloves, ginger, and turmeric powder.
- Add approximately 1/2 cup of water and blend until you achieve a very smooth, thick paste. Scrape down the sides as needed. Set aside.
Sauté Aromatics and Masala
- Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onion and sauté for 5-6 minutes, until it becomes soft, translucent, and lightly golden at the edges.
- Add the prepared masala paste to the pan. Stir well and cook for 7-8 minutes, stirring occasionally, until the paste thickens, darkens slightly, and the oil begins to separate from the sides. This step is crucial for developing flavor.
Cook the Spinach and Finish the Curry
- Add the roughly chopped spinach to the pan, in batches if necessary. Stir well to coat the spinach with the masala.
- Cook for 3-4 minutes, stirring, until the spinach has completely wilted.
- Stir in the tamarind paste, powdered jaggery, and salt. Mix everything together thoroughly.
- Pour in the remaining 1 cup of water. Stir well and bring the curry to a gentle boil.
Simmer and Serve
- Once boiling, reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes to allow the flavors to meld together.
- After simmering, check the consistency. If it's too thick, add a splash of hot water. Taste and adjust the seasoning, adding more salt, tamarind, or jaggery as needed.
- Serve the Goan Spinach Curry hot with steamed rice, Goan pav (bread), or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, tender spinach leaves. Avoid using spinach with very thick stems.
- 2Toasting the whole spices is a critical step that awakens their essential oils and deepens the curry's flavor. Do not skip it.
- 3To prevent the spinach from becoming mushy and losing its color, do not overcook it after it has wilted.
- 4If you don't have tamarind paste, you can soak a small, lime-sized ball of tamarind in 1/4 cup of hot water for 15 minutes, then squeeze out the pulp and use the liquid.
- 5The curry tends to thicken as it cools. When reheating, you may need to add a little warm water to reach your desired consistency.
Adapt it for your goals.
Add Protein
For a more substantial meal, add a can of drained chickpeas or cubed paneer along with the spinach. For a non-vegetarian version, add cooked prawns in the last 5 minutes of simmering.
Add VegetablesAdd Vegetables
Incorporate other vegetables like boiled and cubed potatoes, mushrooms, or green peas. Add them after sautéing the masala paste.
Creamier VersionCreamier Version
For a richer, creamier curry, stir in 1/4 cup of thick coconut milk at the very end of cooking. Do not boil the curry after adding coconut milk.
Different GreensDifferent Greens
This recipe works well with other leafy greens like kale or Swiss chard. Adjust cooking time as these greens may take longer to wilt than spinach.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, which is vital for energy production, as well as vitamins A, C, and K, which support vision, immunity, and bone health.
Anti-inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory and antioxidant effects.
Provides Healthy Fats
Both the fresh coconut and coconut oil are sources of medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy and support metabolism.
Supports Digestion
Spices like cumin and coriander seeds are traditionally used to aid digestion, reduce bloating, and improve overall gut health.
Frequently asked questions
Yes, it is a very healthy dish. Spinach is packed with iron, vitamins A, C, and K. The spices like turmeric and ginger have anti-inflammatory properties, and coconut provides healthy fats. It is naturally vegan and gluten-free.