Palak is Indian word for spinach. Today i will be sharing the frequently cooked recipe in my kitchen as its quite easy to prepare and loved by all my family members. It’s also most loved dishes in North India and is available in many Indian restaurants.
This is a creamy ,smooth delicious spinach gravy which can be further enhanced with adding paneer (cottage cheese) or Corn. This gravy can be enjoyed with jeera rice or any type of Indian breads like parathas, roti, garlic naan etc.
I learned this recipe from my mom and remember her always whenever i am making it. I have a tendency to remember and tag the person with my favorite recipes. Let’s get started.
Ingredients:
4cups loosely coupled fresh palak leaves (Remove large stems to avoid gravy to be bitter)
2tbsp red chilli powder
2tbsp turmeric powder,
2tbsp garam masala
1/8th tbsp of cumin seeds
1 green chillies,
2-3 cloves of chopped garlic ,
3/4th cup of chopped Onions
1/2 cup of finely chopped tomatoes
8-10 cashews ,1/2 cup boiled corn, 1tbsp peanuts
Step1: Cleaning the palak leaves
Rinse and thoroughly clean the palak in large bowl filled with salt water to remove any dirt particles/pesticides if any.
Once the palak leaves are cleaned, then drain out the water and blanch the palak. Blanching spinach will squeeze out excess water from the it thereby preventing your dish from getting soggy and also help to preserves flavor, texture and color. Fill up a large pot halfway with water, and place it on your stovetop. On a high heat setting and boil water. Add 1-2 tbsp of salt to your water. This is optional but it helps to season and retain nutrients in the spinach.
Step2: Blend the Palak
Add 1tbsp of oil to a pan. Then add 1 slit green chillies , chopped garlic ,8-10 cashews and saute them for until 2-3 mins until the palak has wilted. Turn off the gas and remove this mixture. Once it is cooled, Add it in a blending jar with 1/2 cup of water and blend the same into a smooth thick puree and keep it aside.
Step3: Prepare the Palak gravy
Heat the pan with 1tbsp butter, Add cumin seeds, Add chopped onions, ginger garlic paste and saute it for 2mins. Then Add fine chopped tomatoes or tomato puree, salt to taste and saute them again for 2-3 mins or until tomatoes are mushy and mixed well together. Add the masala’s to enhance the flavor of the gravy i.e garam masala, red chilli powder, crushed kasuri methi and mix well. Add 3/4th cup of water and stir it all well. Cover it with lid and cook for 2-3mins. Once the onion tomatoes are cooked well, Open the lid and add the palak puree.
This palak gravy can be enhanced in many ways by adding some boiled corn OR you can add 3-4 medium size fresh corn pieces, peanuts for crunchy taste OR medium cut paneer cubes OR 1 medium cut peeled potato.
Once these additional ingredients are added, Stir the gravy and cook for just 2 mins. In another bowl take 1-2tbsp besan/chickpea flour and mix it with little water to make a watery paste and then add it into the palak gravy to thicken the gravy. Switch off the gas. You can also add bit of fresh cream but it’s optional.
Our palak gravy is now ready to be served with butter naan, ghee rice, roti, parathas.
TIP: Always choose palak leaves which are light to medium green colour and avoid using stalks of the leaves.
Cooking is ultimate act of love and nurturing and it does makes everyone involved feel good. You can get your kids involved to make it more enjoyable. You can also listen to your favorite music while cooking food to relieve the stress.
Please do prepare this palak gravy and enjoy it with your family and friends.
