Palak or, Spinach is one of the many “Saags” as we call it in India. “Saags”, primarily refers to anything that is cooked out of leafy vegetables. What vegetable we use, entirely depends upon the one that is available in a specific season. Yes, you heard that right.. Since these are seasonal, the kind of Saag keeps changing in our menu. For instance, the winters are known for “Sarson ka Saag”, meaning the mustard leaves. This coupled with “Makke ki Roti” or, Corn Flour Rotis, is a delight in itself.
Fibers as we know has to be an essential part of your diet. It helps you in digestion, along with many other benefits. Spinach is rich in fibers and high on nutrition. It is rich in Iron, Vitamin A, Vitamin C and Vitamin K and also has moderate amount of calcium, magnesium and manganese.
Palak Chicken Recipe
Palak Chicken is a healthy and Mouth-watering recipe famous in North India. Its a tasty chicken curry made with Spinach and chicken cooked in onion, tomatoes and other spices.
Chicken cooked in spinach gives it a nice flavor of spinach, which retaining the flavor of chicken. People who are particularly interested in very spicy chicken dishes might not find this to their taste, but others would love it because of the unique taste that the chicken picks up due to the spinach that it is cooked in.
So to all you Non-vegetarian lovers, here is the recipe for Palak Chicken.
- Chicken – 1 kg
- Onion – 3 (finely chopped)
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Green chillies – 4 (finely chopped)
- Tomato – 2 (finely chopped)
- Turmeric powder – 1/2 tsp
- Chilli powder – 1 1/2 tbsp
- Coriander powder – 2 tbsp
- Dried methi leaves – 1/2 tsp
- Cuminpowder – 1/2 tsp
- Garam masala – tsp
- Cumin seeds – 1/2 tsp
- Bay leaf – 2
- Black cardamom – 1
- Cinnamon stick – 1/2 inch
- Palak – 1/2 kg
- Oil – 4 tbsp (or as per required)
- Salt – as per the taste
- Clean palak leaves without the stem and wash it properly.
- In a pan cook palak uncovered for about 15 minutes and let it cool.
- Once the palak gets cold drain the excess water if it is there in a bowl and set aside.
- Grind palak into a fine paste.
- Now heat oil in a kadai cumin seeds in it.
- When the seeds starts spluttering add bay leaf, cardamom, cinnamon stick.
- Now add chopped onion, green chillies and salt, saute.
- Fry onion until soft, add ginger-garlic paste and fry for 2 minutes till the raw smell goes off.
- Add chopped tomato and saute till the tomatoes gets a little mushy.
- Now add turmeric powder, chilli powder, coriander powder, garam masala powder and cumin powder.
- And fry for about 2 minutes and add chicken pieces.
- Now add the drained water in which palak is cooked.
- Add dried methi leaves.(you can add more water if you want to).
- Cook till the chicken is done and the gravy reaches a thick consistency.
- Add palak paste to the chicken curry and mix it well.
- Keep it in a low flame for about 5 minutes and then remove from fire.
- Serve hot with naan, roti/chapati, rice or paratha and salads.