Best 3 Indian Curried Spinach Dip Recipes

Welcome to the world of culinary delights, where flavors dance on your palate and aromas tantalize your senses! Today, we embark on a culinary journey to explore the enchanting realm of "Indian Curried Spinach Dip." This delectable dip, a symphony of vibrant spices and velvety textures, promises to captivate your taste buds and leave you craving more. As we delve into the secrets of this culinary masterpiece, you'll discover the perfect balance of heat, tang, and creaminess that makes it an irresistible accompaniment to any gathering. So, prepare your taste buds for an exhilarating adventure as we uncover the best recipe for "Indian Curried Spinach Dip" and unlock the flavors that will transport you to a culinary paradise.

Let's cook with our recipes!

EASY INDIAN CURRY DIP

Easy Indian Curry Dip image

This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.

Provided by Tammy Lynn

Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
½ cup sour cream
1 tablespoon curry powder
½ teaspoon turmeric powder
1 teaspoon dried minced onion
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g

CURRIED SPINACH DIP

Curried Spinach Dip image

Categories Condiment/Spread Food Processor No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Yogurt Buffet Curry Spinach Spring Sour Cream Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

1 teaspoon curry powder
1/2 teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
2 garlic cloves, minced
1/4 teaspoon hot pepper sauce

Steps:

Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)

INDIAN SPINACH CURRY (PALAK PALYA)

Indian Spinach Curry (Palak Palya) image

This tasty, spicy curry makes a great vegan side dish to go along with rice or any Indian flatbread. This is a very authentic curry commonly made with amaranth leaves, found in almost every Madhwa Brahmin household. I regularly make it with spinach, which is easier to find in almost all the grocers near my place. The same curry could be made with any type of fresh green leaves available to you like, dill, mountain spinach leaves, fenugreek, or linseed.

Provided by Ashwini

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

¾ cup toor dal (pigeon peas)
3 ¼ cups water, divided
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon urad dal
½ teaspoon chana dal (split chickpeas)
¼ teaspoon fenugreek seeds
¼ teaspoon hing powder (asafoetida)
1 sprig curry leaves
5 dried red chile peppers
2 green chile peppers
4 cups chopped spinach
1 tablespoon jaggery
½ cup freshly grated coconut
salt to taste

Steps:

Place toor dal in a bowl and cover with water. Soak for 15 minutes.
Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 16.3 g, Fat 11.9 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 76.6 mg, Sugar 4.5 g

Tips:

Use fresh spinach for the best flavor.
If you don't have heavy cream, you can substitute milk or yogurt.
Add a pinch of cayenne pepper for a little bit of heat.
Serve the dip with pita chips, crackers, or vegetables.
Garnish the dip with fresh cilantro or parsley.

Conclusion:

This Indian curried spinach dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is sure to be a hit with your friends and family. Serve it with pita chips, crackers, or vegetables for a satisfying snack or appetizer.