Gobi palak | Palak gobi | Gobi saag

Gobi palak aka palak gobi ki sabji is a healthy and comforting spinach recipe Indian which is frequently prepared in northern Indian houses during the winter season. In this preparation, cauliflower florets and spinach leaves are cooked with onion, ginger-garlic paste along with some spices. It is a versatile curry that can be accompanied by flatbreads like roti, chapati, and paratha or you can also pair it up with rice items like steamed rice, jeera rice etc. It is a very simple and easy recipe which makes it easily adaptable to a regular diet.

About the recipe
Health Benefits of Spinach and Cauliflower
Tips and Suggestions
How to make Gobi Palak (step wise photos)
Recipe Card

Gobi palak is a very healthy and mildly spicy Indian curry. It is considered one of the most comforting winter curries in northern India. Gobi palak is a Hindi name where ‘gobi’ stands for ‘cauliflower’ and ‘palak’ stands for ‘spinach’.

Though there is no fixed rule to prepare gobi palak ki sabji but it is mostly prepared in two different ways.

• Gobi palak dry
• Gobi palak with gravy

Today, I am going to share the first version of gobi palak dry with you. It is mostly accompanied as a side with chapatis, rotis or with plain rice and dal as well.

Gobi palak ki sabji is prepared in myriad ways in different parts of India using different combinations of spices and other ingredients. Many people prepare it without onion without garlic. Many use coconut or coconut milk in it for extra flavour and richness.

During my childhood days, palak gobi ki sabji was considered a winter delicacy because fresh spinach leaves and cauliflower were only available in the winter season during those days. But nowadays both vegetables are easily available throughout the year.

We all know the benefits of consuming green vegetables. But it is always very tough to add these healthy stuffs to our kids’ diet. Palak gobi recipe could be a great option to add spinach to kids’ regular diet. You can even prepare it by skipping chillies too. It gets prepared very quickly and can be a good option for your kid’s lunchbox with a pair of chapatis.

Gobi palak is a very simple and easy-to-make recipe. The difficulty level of cooking this recipe is very low which is perfect for beginners. It gets prepared with minimal ingredients. All the ingredients are very common and readily available in an Indian kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time.

I had this gobi palak ki sabji for the first time in a north Indian restaurant and I loved it. After that, I prepared the dish at home and everyone loved it, especially my daughter who always refuses to eat spinach. Since then, gobi palak has become one of the regular dishes on our weekday lunch table.

Palak matar recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient of the recipe ‘spinach’ and ‘cauliflower’.

• The nutrients present in spinach help to control our blood sugar level, blood pressure level and cholesterol level.
• The folic acid present in spinach is extremely beneficial for pregnant women.
• Spinach is low in carbs and full of fibre. They are extremely good for our digestive system and help to get rid of constipation.
• They are a great source of vitamins and minerals. The vitamin C present in spinach makes our skin healthy and glowing.
• Any leafy greens like Spinach are very beneficial for our eyesight too. The high level of chlorophyll present in Spinach is great for our vision.

• It is a good source of nutrients, vitamins and minerals.
• It is full of fibre which is good for our digestive system.
• It contains antioxidants which help to get rid of many chronic diseases.
• Cauliflowers have low calories and can be your great friend during the journey for weight loss.
• It is a good source of sulforaphane which decreases the risk of heart disease and diabetes.

• Finely chop the spinach leaves for a nice and uniform texture.
• Cut the cauliflower into medium florets.
• Always use finely chopped onions for a better texture of the gravy.
• If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
• Don’t skip pav bhaji masala from the recipe. It gives a nice flavour to the dish.

Spinach aka palak: The primary ingredient of the recipe which gives flavour and taste to the dish.

Cauliflower: Another most important ingredient of the recipe which adds bite and texture to the dish.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the curry.

Green chillies: It adds a heaty taste and refreshing flavour to the dish.

Whole spices: I have used cumin and mustard seeds to temper the dish.

Ground spices: I have used turmeric powder, red chilli powder, pav bhaji masala, garam masala powder and hing for the recipe. All the spices are equally important to flavour up the curry.

Salt: The most important ingredient which adds saltiness.

Oil: To cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil etc.

To prepare the palak gobi ki sabji, first, wash the spinach leaves thoroughly and then finely chop them. It gives a better texture to the dish. Cut the cauliflower into medium florets, finely chop the onions and keep them aside.

After this, put a pan on flame and add oil to cook. Once the oil is hot, temper the whole spices – mustard seeds, cumin seeds and allows them to crackle. Then add a little bit of hing aka asafoetida and cook for a few seconds.

Now, add the chopped onions and cook them over medium flame for around 10-12 minutes. Add ginger-garlic paste and cook it on low flame for another 2-3 minutes.

Then add the cauliflower florets into the pan and mix it well. Cover the pan and cook it for a couple of minutes on medium flame. Add turmeric powder, chilli powder and salt, one by one into the pan and mix it well. Cook it for 4-5 minutes on medium flame.

Now, add the chopped spinach to the pan and give a nice mix. Cover the pan and cook it over high flame for 2-3 minutes until the spinach releases its moisture. Turn the flame low and add green chillies to the pan and give a stir. Cover the pan and cook it on low flame for another 8-10 minutes until the cauliflower gets cooked.

Add garam masala and pav bhaji masala, one by one into the pan and mix them well. Cook it on low flame for a couple of minutes and then switch off the flame.

Many palak recipes have already been shared in my previous post. You can check a few of them like

Chole palak recipe
Aloo palak ki sabji
Palak curry
Kala chana palak

..And Many more…

1 cup = 250ml

• 300 grams Spinach
• 1 Cauliflower, medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• ½ teaspoon Cumin seeds
• ½ teaspoon Mustard seeds
• ½ teaspoon Hing aka Asafoetida
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Pav bhaji masala powder
• ½ teaspoon Garam Masala powder
• 2 tablespoons Oil, for Cooking
• Salt to taste

1. First, wash the spinach thoroughly under running water and strain the excess water. Finely chop the spinach and keep them aside.
2. Cut the cauliflower into medium florets and finely chop the onions.
3. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
4. Once the oil is hot, add ½ teaspoon cumin seeds and ½ teaspoon mustard seeds, one by one into the pan for tempering and allow them to crackle. Then add ½ teaspoon hing and give a stir for a few seconds.
5. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
6. Add 1 tablespoon ginger-garlic paste into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
7. Add the cauliflower florets into the pan and mix it well. Cover the pan and cook it for a couple of minutes on medium flame.
8. Add ¾ teaspoon turmeric powder, 1 teaspoon chilli powder and salt, one by one into the pan and mix it well. Cook it for 4-5 minutes on medium flame.
9. Now add the chopped spinach to the pan and give a nice mix. Cover the pan and cook it over high flame for 2-3 minutes until the spinach releases its moisture.
10. Turn the flame low and add 2-3 green chillies into the pan and give a stir. Cover the pan and cook it on a medium flame for another 8-10 minutes until the cauliflower gets cooked. Stir in between.
11. Add 1 teaspoon pav bhaji masala and ½ teaspoon garam masala, one by one into the pan and mix them well.
12. Cook it on low flame for a couple of minutes and then switch off the flame.

Transfer the gobi palak ki sabji on a serving plate or in a serving bowl. Serve hot or warm to enjoy the best taste. Pair up the delectably healthy dish with Rice or chapatis and enjoy the comforting meal.

Gobi palak | Palak gobi | Gobi saag

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

• 300 grams Spinach
• 1 Cauliflower, medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• ½ teaspoon Cumin seeds
• ½ teaspoon Mustard seeds
• ½ teaspoon Hing aka Asafoetida
• ¾ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Pav bhaji masala powder
• ½ teaspoon Garam Masala powder
• 2 tablespoons Oil, for Cooking
• Salt to taste

Instructions

1. First, wash the spinach thoroughly under running water and strain the excess water. Finely chop the spinach and keep them aside.
2. Cut the cauliflower into medium florets and finely chop the onions.
3. Now put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan.
4. Once the oil is hot, add ½ teaspoon cumin seeds and ½ teaspoon mustard seeds, one by one into the pan for tempering and allow them to crackle. Then add ½ teaspoon hing and give a stir for a few seconds.
5. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
6. Add 1 tablespoon ginger-garlic paste into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
7. Add the cauliflower florets into the pan and mix it well. Cover the pan and cook it for a couple of minutes on medium flame.
8. Add ¾ teaspoon turmeric powder, 1 teaspoon chilli powder and salt, one by one into the pan and mix it well. Cook it for 4-5 minutes on medium flame.
9. Now add the chopped spinach to the pan and give a nice mix. Cover the pan and cook it over high flame for 2-3 minutes until the spinach releases its moisture.
10. Turn the flame low and add 2-3 green chillies into the pan and give a stir. Cover the pan and cook it on a medium flame for another 8-10 minutes until the cauliflower gets Stir in between.
11. Add 1 teaspoon pav bhaji masala and ½ teaspoon garam masala, one by one into the pan and mix them well.
12. Cook it on low flame for a couple of minutes and then switch off the flame.