Palak curry | Palak tomato curry | Palak sabji gravy | How to make palak curry

What is Palak curry?

Palak curry is a mild palak sabji gravy prepared either with finely chopped spinach or with spinach puree, gram flour and some limited spices. Many variations can be done in this recipe by adding different vegetables like potatoes, peas and even tofu or paneer. This healthy curry is a pure comfort food and is mostly relished with flat bread or rice.

During my childhood days, palak curry recipe was considered as winter delicacy because fresh spinach leaves were only available in winter season during those days. But now a day’s spinach or palak is easily available throughout the year.

We all know the benefits of consuming green leafy vegetables, but it is always very though to add these healthy stuffs to our kids’ diet. Palak curry recipe could be a great option to add spinach to kids’ regular diet. It is totally a kids’ friendly recipe prepared with less spices. You can even prepare it by skipping chillies too. This Palak sabji gravy gets prepared very quickly and can be a good option for your kids’ lunchbox with a pair of chapatis.

Palak curry 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 very common and easily available ingredients which are readily available in Indian Kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time.

First time, I had tasted this healthy delight when I was in Bengaluru staying in PG. One of my north Indian friends prepared this palak curry recipe and offered me to taste. I just loved the flavour and taste of the dish. Then I got the recipe from her. After that, I have prepared this awesome palak curry myriad times and its one of the hits palak recipes in our house.

Palak curry recipe step by step photos and instructions have been provided in the ‘Instructions’ section. But before directly jumping into the recipe, let me share few interesting facts about the recipe and the hero ingredient of the recipe ‘Spinach’.

Health benefits of Spinach

How to make palak curry?

To prepare the palak curry, I have first washed the palak or spinach in running water and finely chopped them. If you like, you can make puree of it, but I prefer chopped spinach for the recipe. I have used large tomato chunks into the curry. It enhances the taste of the dish.

Then to prepare the masala paste, I have peeled and cut the onion, garlic ginger into medium pieces and grinded them to a smooth paste with green chillies.

For the besan mixture, I have taken besan in a bowl and added turmeric powder, cumin powder, coriander powder into it and mixed them evenly. Then I have added water slowly and made a thick lump free paste and kept it aside.

For preparing the palak curry recipe, after all the preparations, I have added oil in a pan and tempered cumin seeds in it. Then I added the onion paste into the pan and cooked it till it releases oil. After this, I added tomato chunks into the pan and cooked them for some time before adding the chopped spinach.

After adding the spinach, I added salt and mixed them nicely. Then I covered the pan and cooked them in low flame for some time until all the vegetables get cooked properly. After this, I added the besan mixture into the pan and cooked them until the raw smell of besan disappears.

I always prefer palak curry gravy with thick consistency and have added water accordingly. For this preparation, I have added ¾ cup of water and allowed the curry to simmer.

At the final stage of cooking, I have added garam masala powder, ghee (Clarified Butter) into the curry and mixed it nicely.

Ingredients:

• 200 grams Spinach, washed and finely chopped
• 2 Tomatoes, cut into large pieces
• ½ teaspoon Cumin seeds
• ½ teaspoon Garam masala powder
• 1 teaspoon Butter
• ¾ cup Water
• Salt to taste
• Oil for cooking

• 2 medium Onions, medium diced
• 2 cloves of Garlic
• 1-inch Ginger, diced
• 2 green Chillies

• 2 tablespoons Besan (Gram flour)
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ teaspoon Turmeric powder
• ¼ cup Water

1. First wash the spinach thoroughly under the running water and strain the excess water. Finely chop the spinach and keep them aside.
   
   
   

2. Add the onion chunks, garlic, ginger cubes, green chillies into a jar of a mixer grinder and close the lid. Run the mixer grinder for 1-2 minutes till smooth paste. Keep the paste aside.
   
   

3. To make the besan mixture, take a bowl and add 2 tablespoons besan in it.
   

4. Add 1 teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon turmeric powder and mix all the dry ingredients evenly.
   
   
   
   

5. Add ¼ cup of water slowly into the mixture and make a smooth lumps free paste. Keep the mixture aside.
   

6. Add Oil into the pan and wait until the Oil is hot.
7. Add Cumin seeds into the pan and allow them to crackle.
   

8. Add Onion paste and mix it nicely.
   

9. Cook it in medium flame for 5-6 minutes until the onion paste releases oil.
10. Add tomatoes and cook it in medium flame for another 2-3 minutes.
    

11. Add finely chopped spinach (Step 1) into the pan and give a nice mix.
    

12. Add salt and cook it in medium flame for a minute.
    

13. Cover the pan and cook them in low flame for 4-5 minutes.
14. Add the besan mixture (Step 5) into the pan and give a nice stir.
    

15. Cook it in medium low flame for 2-3 minutes until the raw smell of the mixture disappears. Stir frequently or else it may stick to the bottom.
16. Add water and give a nice stir.
    

17. Put the flame in high until the curry simmers. Then put the flame in low.
18. Add garam masala powder, butter into the pan and give a nice stir.
    
    

19. Cook it in lowest flame for few more seconds and then switch off the flame.

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