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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
Sauté Aromatics and Masala
Cook the Spinach and Finish the Curry
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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.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 415.14 calories per serving with 12.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Serve
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.
Incorporate other vegetables like boiled and cubed potatoes, mushrooms, or green peas. Add them after sautéing the masala paste.
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.
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.
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.
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.
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.
Spices like cumin and coriander seeds are traditionally used to aid digestion, reduce bloating, and improve overall gut health.
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.
One serving of this curry contains approximately 200-250 calories, depending on the amount of coconut and oil used. It is a relatively low-calorie main dish.
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the pan. You will need about 300g of thawed, squeezed frozen spinach to substitute for 500g of fresh spinach.
If you don't have tamarind, you can use 1 tablespoon of lime juice or 1/2 tablespoon of amchur (dry mango powder). Add it at the end of the cooking process for a similar tangy flavor.
To reduce the spice level, use fewer dried red chillies or opt for a milder variety like Kashmiri red chillies, which provide color without much heat. You can also omit the black peppercorns.
You can store the Goan Spinach Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.