There’s something so comforting about a curry that feels both homely and rich at the same time. This red spinach curry is exactly that hearty dal base, creamy coconut cashew blend, and that nutrients of red spinach. It’s one of those dishes that you don’t need to fuss over but still feels special.

With just a little prep, the pressure cooker does most of the work and you’ll have a dish that pairs perfectly with rice or roti.

Health Benefits
Red spinach, also known as amaranthus or red cheera, is a super green. It’s loaded with iron, calcium, and antioxidants. Also with protein rich tur dal, healthy fats from cashews, and fiber from coconut, this curry is wholesome and nourishing. It’s especially great for boosting energy and keeping meals light but filling.

Let’s Talk About Ingredients

• Red spinach (amaranthus) – The star of this curry. It gives beautiful colour. If you don’t find red spinach, you can use regular green spinach or even palak.
• Toor dal (pigeon peas) – Adds protein and body to the curry. Masoor dal or moong dal can be swapped in.
• Coconut – Brings creaminess. Fresh coconut is best, but frozen or desiccated (soaked) also works.
• Cashews – They thicken the curry and give it a nutty taste. Almonds can be used instead.
• Spices – Cinnamon, cloves, asafoetida, turmeric, chilli powder, mustard seeds, cumin, and red chillies.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

Heat 1 tsp oil in a pressure cooker.

Add ½ inch ginger chopped, 4 garlic cloves chopped, and a sprig of curry leaves.

Sauté just for a few seconds until aromatic,

then add ½ inch cinnamon,

2 cloves,

and a pinch of asafoetida. Mix well.

Add ½ onion finely chopped

and fry for about 30 seconds,

then add 1 tomato finely chopped

and cook another 30 seconds until it softens.

Add ¼ cup washed toor dal,

mix once,

then sprinkle in a pinch of turmeric powder and ½ tsp chilli powder.

Pour in 2 cups water, stir well,

close the lid, and pressure cook for 4 whistles on medium heat.

While that cooks, heat 1.5 tsp ghee in a small pan.

Add ½ tsp mustard seeds and let them splutter,

then add ½ tsp cumin seeds and 4 dried red chillies.

Toss in 3 cups chopped red spinach

and cook until it wilts and shrinks down.

Keep this aside.

Grind ¼ cup coconut with 10 cashews

to a smooth paste using a little water.

Once the cooker pressure settles, open it and mash the dal lightly.

Add the cooked spinach and the coconut-cashew paste,

mix everything well,

and stir in 1 tsp salt.

Put it back on the stove, let the curry come to a gentle boil once,

and switch off. Serve hot with rice or roti.

Expert Tips

• Don’t overcook after adding coconut paste.
• You can add tamarind pulp or lemon juice if you like a tangy flavor.
• Add green chillies if you prefer more spice.

FAQs

Can I use green spinach instead of red spinach
Yes, green spinach works just as well. The flavor will be slightly different but still tasty.

Can I skip cashews
You can. Use a few almonds or just coconut for creaminess.

Is this curry vegan
Yes, just replace ghee with oil to make it 100 percent vegan.

Can I make this without a pressure cooker
Yes, cook the dal in a regular pot until soft. It will just take longer.

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