Jeera Palak
A simple, everyday North Indian dry sabzi where fresh spinach leaves are quickly tossed with cumin seeds and mild spices. The natural sweetness of spinach shines through with a gentle, earthy aroma from the cumin. This light, no-onion-no-garlic dish comes together in under 15 minutes and pairs beautifully with roti or dal rice.
For 4 servings
- prep
Prep the spinach.
Wash the spinach leaves thoroughly under running water to remove any dirt. Roughly chop the leaves and set aside. Spinach wilts down significantly, so don't worry if the pile looks huge.
- temper · ~1 min
Crackle the cumin seeds.
1.Heat oil in a wide pan or kadai over medium heat.2.Add cumin seeds and let them crackle and turn aromatic (30 sec).3.Add slit green chilies and chopped ginger; sauté for 30 seconds.TIPDon't let the cumin burn — medium heat is key here. - saute · ~7 min
Cook the spinach.
1.Add the chopped spinach to the pan in batches, allowing each handful to wilt slightly before adding more.2.Sprinkle turmeric powder and salt over the spinach.3.Sauté on medium-high heat, stirring occasionally, until the spinach is fully wilted and any water released has dried up (5-7 min).TIPCook on medium-high and don't cover the pan — this keeps the spinach bright green and prevents it from turning mushy. - garnish
Finish with lemon juice and serve.
Turn off the heat. Squeeze fresh lemon juice over the spinach and give it a quick stir. Transfer to a serving bowl and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash spinach in multiple changes of water to remove all grit, then shake off excess water before chopping.
- 2Use a wide pan so the spinach wilts quickly and evenly without steaming itself.
- 3Do not cover the pan while cooking — covering traps steam and turns the spinach dull and mushy.
- 4Add spinach in batches; letting each handful wilt makes it easier to stir and control doneness.
- 5Cook the spinach just until wilted and excess water evaporates — about 5-7 minutes on medium-high heat.
- 6Finish with lemon juice off the heat to preserve its bright, fresh flavor and keep the spinach vibrant.
Adapt it for your goals.
With garlic
Add 2-3 finely chopped garlic cloves along with the ginger for a more pungent, robust flavor that many North Indian households prefer.
high proteinHigh-protein
Toss in 1/2 cup of cooked chana dal or crumbled paneer after wilting the spinach for a more substantial, protein-rich dish.
jainJain
Omit the ginger and use a pinch of asafoetida (hing) in the tempering instead, keeping the dish Jain-friendly while maintaining depth.
veganVegan
The recipe is already vegan — just ensure the oil used is plant-based (any neutral oil works perfectly).
spicier versionSpicier version
Add 1/2 tsp of red chili flakes or a second green chili for those who enjoy a noticeable kick of heat.
Why this is on our healthy list.
Rich in Iron
Spinach is packed with non-heme iron, essential for oxygen transport in the blood; the lemon juice helps improve iron absorption.
Loaded with Vitamin K
A single serving of this dish provides a significant amount of vitamin K, important for bone health and blood clotting.
High in Antioxidants
Spinach and turmeric both provide powerful antioxidants like lutein and curcumin that help combat oxidative stress.
Low Calorie & Low Fat
With only 2 teaspoons of oil and fresh greens as the base, this dish is naturally light yet filling.
Good Source of Fiber
Spinach contributes dietary fiber that supports healthy digestion and helps maintain steady energy levels.
Frequently asked questions
Yes, but thaw and squeeze out excess water before adding, and reduce the cook time since frozen spinach is already partially cooked.
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