Tired of the same old spinach recipes? Discover Tamatar Sak, an inventive Indian dish where crispy pappadams transform into tender ‘dal noodles’ tossed with charred tomatoes, fresh spinach, and a swirl of creamy sour cream. It’s a textural and flavorful masterpiece you won’t forget!
Ingredients
• 4 medium-sized tomatoes, approx. 16 oz / 454g
• 5 tbsp / 75ml ghee or olive oil, divided
• 1 to 2 hot green chilies, seeded and finely chopped
• 1 tsp / 5ml cumin seeds
• 6 to 8 fresh curry leaves
• ⅛ tsp / 0.6ml yellow asafetida powder (hing)
• 1 tsp / 5ml salt
• 1 tsp / 5ml sugar
• 5 plain pappadams, approx. 5 inches / 12.5 cm, cut into ⅓ inch / 1cm wide noodles
• 3 lbs / 1.36kg fresh spinach, trimmed, washed, and torn
• 1 cup / 240ml fresh basil, lightly packed
• ⅔ cup / 160ml sour cream
• 5 to 6 sprigs of fresh coriander or basil, for garnish
Instructions
1. Cooking
2. Char the Tomatoes: Place 4 medium tomatoes on a foil-lined sheet under a preheated broiler, about 6 inches / 15cm from the heat. Broil for about 10 minutes, turning until all sides are charred. Let cool, then peel and coarsely chop.
3. Prepare the Herbed Tomato Base: Heat half the ghee (2.5 tbsp / 37ml) in a 12-inch / 30cm frying pan over moderate heat. Add the green chilies and cumin seeds, frying until the cumin darkens. Add the curry leaves and asafetida, fry for 5 seconds, then stir in the chopped tomatoes, salt, and sugar. Cook until the sauce thickens.
4. Hydrate the Pappadam Noodles: Remove the tomato pan from the heat. Sprinkle half the pappadam noodles over the sauce, cover, and let sit for 3 minutes. Gently fold in the softened noodles. Sprinkle the remaining noodles on top, cover again, and set aside.
5. Sauté the Spinach and Basil: In a large saucepan, heat the remaining ghee (2.5 tbsp / 37ml). Pack the spinach and basil into the pan over moderately high heat. Cover and cook for 2-3 minutes after you hear a sizzle. Uncover, toss with two forks to wilt evenly, and cook until excess water evaporates.
6. Combine and Enrich: Gently add the tomato and noodle mixture to the spinach. Fold in half of the sour cream (⅓ cup / 80ml), being careful not to break the noodles.
7. Plate and Garnish: Transfer to a platter or individual plates. Garnish each serving with a dollop of the remaining sour cream and a sprig of fresh coriander or basil. Serve immediately.
Nutritional Information
• (Per Serving)
• Calories: 315 kcal
• Total Carbohydrates: 18g
• Protein: 9g
• Total Fat: 24g
• Fiber: 6g
• Net Carbs: 12g
Pro Tips
• Char, Don’t Obliterate: Broil tomatoes until the skins are blackened but the flesh is still intact to maintain a rustic, chunky texture in your sauce.
• Use Plain Pappadams: Stick to plain lentil (dal) pappadams. Flavored varieties like black pepper can overpower the delicate herbs in the dish.
• Listen for the Sizzle: When cooking the spinach, wait to hear it sizzle before uncovering. This is the sign that moisture is evaporating, which prevents a watery final dish.
• Fresh is Best: Fresh curry leaves provide an unparalleled aroma. If you must use dried, double the quantity to get a similar flavor impact.
FAQ
Q: Can I make this Tamatar Sak recipe vegan
A: Absolutely. To make this dish vegan, simply substitute the ghee with olive oil or another plant-based oil. For the creamy finish, replace the sour cream with a dairy-free alternative like cashew cream, unsweetened coconut yogurt, or a store-bought vegan sour cream.
Q: Is this Indian spinach recipe gluten-free
A: This recipe can easily be gluten-free. Most plain pappadams are made from lentil flour and are naturally gluten-free, but always check the packaging to confirm. Additionally, ensure your asafetida (hing) powder is a gluten-free variety, as some brands use wheat flour as a filler.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, you can add a cup of cooked chickpeas or lentils when you combine the tomato mixture with the spinach. Another great option is to top the finished dish with pan-fried paneer cubes or toasted pumpkin seeds for extra protein and texture.
Q: How should I store leftover Tamatar Sak
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the pappadam ‘noodles’ will soften further upon storage and reheating. Reheat gently on the stovetop over low heat to best preserve the texture.
