Spinach curry or Palak Curry Recipe is a tasty Indian dish made with fresh spinach, onion, tomato, and spices. It tastes great with Indian bread like chapati, roti, or flavored rice. This healthy curry is easy to make and tastes yummy.
About Palak Curry Recipe:
This Indian Palak Curry Recipe is healthy, easy to make, and really tasty. In India, we cook spinach curry in many different ways, just like other veggies.
People cook spinach with spices and sometimes lentils, but this curry is different because it’s not too spicy and doesn’t use lentils – just simple ingredients from the kitchen.
I make this palak ka saag a lot to eat with roti or pulav, and my family loves it because it smells really nice, has a lot of flavor, and tastes delicious.
Eating palak curry, with spinach, is good for you. It has vitamins that boost your immune system, support bone health, and make your skin healthy.
The fiber in spinach helps your digestion and can help with managing your weight.
Plus, there are things in spinach called antioxidants that protect your body. So, enjoying spinach curry isn’t just tasty – it’s good for your health too!
So what are you waiting for, do try this recipe and let me know how this recipe called spinach gravy turned out for you?
Health Benefits of Spinach Curry:
Palak curry is full of iron. Spinach has lots of iron which gives you energy and helps make hemoglobin.
Spinach has vitamin A, vitamin K, magnesium, and other things that keep your body working properly.
Palak curry is high in fiber. Fiber aids your digestion. Fiber also lowers cholesterol.
The spices used like garlic, ginger, and turmeric reduce swelling in the body and stop diseases.
Spinach can expand blood vessels. This helps circulation be better. The curry leaves and cilantro also make your heart healthier.
So in easy words – spinach gravy is really good for blood, energy, digestion, heart, and many parts of the body. The spinach plus spices protect you from illness.
Serving Suggestion:
Serve the spinach curry hot with traditional Indian roti like roti, or naan for a wholesome meal.
You can even serve palak ka saag with any flavored rice like jeera rice, pulao, or even with steamed rice.
Garnish with a dollop of butter and a sprinkle of fresh coriander for added freshness and creaminess in Spinach Gravy.
Storage Suggestion:
Cooked spinach can last anywhere from three to five days in the refrigerator, but personally, I consume leafy curry only when it is fresh. Because reheating may cause some nutrient loss.
Pro Tips for Palak ka Saag:
Fresh Spinach is Key: Use fresh spinach for the best flavor and color. If using frozen spinach, thaw and drain it before cooking.
Cooking Spinach: To keep the spinach green, you can blanch it quickly in hot water and then put it in cold water. If you prefer not to blanch, you can cook the spinach without anything and without covering it, and it will still stay green.
Why You Should Make this Recipe:
You should definitely try making this Palak ka Saag since it has a lot of health benefits and also this recipe is so,
- Simple
- Easy to make
- Healthy
- Great recipe for daily cooking
Looking for Some More Recipes Like this?
If you liked this Spinach gravy then you might also want to try some more palak ka saag recipes popular on my blog.
And, let me know which recipe you liked the most.
Basic Ingredients Used to Make this Recipe:
Spinach: Spinach or palak is the key ingredient in this recipe. When making spinach curry, the best choice of spinach is fresh baby spinach or young tender spinach leaves. They have a milder taste and will cook down better. If your spinach is big, chop it into thin strips so it mixes well.
Onion: Onion makes the curry taste better by adding sweetness and richness.
Tomato: Tomatoes make the palak curry a little tangy, rich, and more flavorful.
Garlic & Ginger: Garlic makes the palak curry taste really good with its strong and yummy flavor.
Green Chilli: I have added green chili to it for spiciness. If you want you can skip green chilli and add chilli powder to it.
Cinnamon: Cinnamon stick in palak curry adds a subtle sweet and warm flavor, making the dish more interesting and flavorful.
Vegetable Oil: To make this curry vegetable oil is best.
Others: Salt and water
Palak Curry Recipe
Equipment
Ingredients
- 500 gm Spinach
- 2 Onion finely chopped
- 1 Tomato finely chopped
- 5-6 Garlic pods finely chopped
- 1/2 inch Ginger finely chopped
- 2 Green Chilli slit in between
- 1 inch Cinnamon
- 1 tbsp Vegetable Oil
- Salt to taste
- Water as required, to blench palak
Instructions
- Wash the spinach leaves to remove dirt.
- Fill up a large pot halfway with water, and place it on your stovetop. Bring the water to a boil.
- Place the leaves into a pot of boiling water for about 30-40 seconds. Use a slotted spoon to dip the spinach in the boiling water.
- Avoid overcooking your spinach. If the spinach is cooked too long, it turns a darker shade of green. Drain and squeeze any remaining water.
- Scoop up your spinach using a slotted spoon and immediately dip the spinach into the ice water. Do this as soon as you remove it from the boiling water for best results.
- The ice water stops the cooking process so your spinach stays tender and retains its nutrients.
- The spinach is ready when it turns a bright green color.
- After about 30-60 seconds, scoop up your spinach with a slotted spoon, and place the leaves in a strainer. Push down on the spinach gently with your spoon to remove excess water.
- Now make a puree.
- Heat oil in a pan.
- Add cinnamon stick, garlic cloves, ginger, green chilies, and Saute.
- Now add chopped onion and turmeric. Cook until the raw smell of turmeric goes off.
- Add chopped tomato and salt. Cover and cook until softens.
- Now add palak puree and garam masala and cook uncovered for a few minutes and switch off the flame.
- So the easy peasy palak curry is ready to serve.
Nutrition
Frequently Asked Questions about this Recipe:
Can I use frozen spinach for palak curry?
Yes, you can use frozen spinach, but make sure to thaw and drain excess water before cooking. Fresh spinach is commonly preferred for its vibrant color and taste.
How can I make palak curry less bitter?
To reduce bitterness, ensure you use fresh spinach and blanch it before blending. Adding a pinch of sugar or a squeeze of lemon can also balance the flavors.
Can I add other vegetables to palak curry?
Absolutely! Palak curry is versatile. You can add vegetables like potatoes, peas, or paneer to enhance its variety and nutrition.
Is Palak Curry Gluten-free?
Yes, palak curry is typically gluten-free. However, always check specific ingredients like spices and ensure they are gluten-free if you have dietary restrictions.
My Recommended Product:
I found this beautiful “Microwave Oven Safe Serving Bowl with Lid” on Amazon, and thought of sharing them with you.
Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your own research and choose a product that best suits your needs and budget.”
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission
I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions.
The decision is yours, and whether or not you decide to buy something is completely up to you.
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Jimikand ki Sabzi Bihari Style
Tari Wale Aloo ki Sabzi
Besan ke Gatte ki Sabzi Recipe
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Happy Cooking!!!