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Palak (Spinach Curry)

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5 from 4 votes
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Palak - Spinach Curry

This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with Makki ki Roti, or Naan.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 12 oz spinach (washed and remove the stems this should be about 8 cups of packed spinach)
  • 1 Tbsp ghee (clarified butter)
  • 1/2 tsp fenugreek seeds (mathi seeds)
  • 1/2 tsp turmeric (haldi)
  • 1 Tbsp chopped ginger (adrak)
  • 2 Tbsp green chili (chopped, I prefer serrano chili)
  • 1 tsp salt
  • 2 Tbsp besan (gram flour)
  • 1/2 cup chopped tomato in small pieces
  • 4 cups whole milk

For Seasoning

  • 2 Tbsp ghee (clarified butter)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp red chili powder

Method

  1. In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside.

  2. Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor.
  3. Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds.
  4. Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides.

  5. Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides.

  6. Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.

Seasoning

  1. In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn.
  2. Pour the seasoning over spinach curry.

Recipe Notes

Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.


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32 thoughts on “Palak (Spinach Curry)

  1. I tried it, it’s awesome, my daughter loved it, thanku madam, I am not so good with cooking,now I can say I can make good Palau receive, haha

  2. I don’t have besan flour. Is there a substitute? I’m trying Indian coming in Mexico with limited Indian food and spice resources.

  3. I have been looking for a spinach curry recipe that doesn’t have onions and yet tastes divine. Think I found it!! Thank you. We loved this one.

  4. Hi Manjula ji I don’t understand, in your recipe you say 4 cups milk but mention 1/2 cup in blending spinach and 1/2 cup in mizing with Besan what and where is use for the other 3 cups? I like the recipe and would try this but can you please explain and clarify. Thank you. Love your recipes and have tried several with great results.

  5. Hi Manjula ji, your page was recommended by one of my friend. I have tried many of receipes and I must say results have been truly amazing. Above all your recipes are so simple.

  6. Thank you very much, Manjulaji. I usually make palak paneer ot aloo palak. This definitely is a colorful, flavorful dish.

  7. Seems extremely simple a recipe.. but i can feel my mouth savoring it. will definitely try this. can you suggest any veggies for me to add in this?

  8. Hello Manjula Ji,
    Can I first boil the spinach, then blend it and add milk, as I don´t have big blender? Will it taste same?
    Thanks

  9. Looks very good. I love your recipes. Whenever I watch your recipes through facebook or email , the video is played from your website. How do I like the videos? Please create a link in your site to like the videos.
    Thank you for sharing your innovative recipes.

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