Jeera Palak
A simple and healthy North Indian stir-fry where fresh spinach is wilted with fragrant cumin seeds and a hint of garlic in mustard oil. A quick, nutritious side dish ready in minutes.
For 4 servings
Prepare your ingredients.
Ensure your spinach is washed thoroughly and roughly chopped. Finely chop the onion, mince the garlic, grate the ginger, and slit the green chilies.
TIPPat the spinach dry after washing to prevent it from steaming too much and becoming watery.Temper the spices.
- Place a kadai or large pan over medium-high heat.
- Add the mustard oil and heat it until it's very hot and just begins to smoke lightly.
- Reduce the heat to medium, then add the cumin seeds and asafoetida.
- Let the cumin seeds crackle for about 30 seconds until they are fragrant.
TIPHeating the mustard oil properly is crucial to remove its raw, pungent taste.Sauté the aromatics.
- Add the chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
- Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw smell disappears.
Cook the spinach.
- Add the turmeric powder and mix well.
- Immediately add all the chopped spinach to the pan, along with the salt.
- Stir everything together. The spinach will look like a lot at first but will wilt down quickly.
- Cook for 3-4 minutes, stirring occasionally, until the spinach is fully wilted but still retains a vibrant green color.
TIPDo not cover the pan while cooking the spinach, as this can cause it to lose its bright green color.Finish and serve.
Turn off the heat and stir in the fresh lemon juice. Transfer the Jeera Palak to a serving bowl. Serve hot with roti or as a side to any Indian meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcook: Cook the spinach just until it wilts. Overcooking will make it mushy and lose its nutritional value and color.
- 2Fresh is Best: While you can use frozen spinach, fresh spinach provides a much better texture and flavor for this dish.
- 3Adjust the Heat: For a spicier dish, you can finely chop the green chilies instead of slitting them, or add a pinch of red chili powder with the turmeric.
- 4Squeeze out Water: If your spinach releases a lot of water, you can cook it on high heat for an extra minute to evaporate the excess moisture.
Frequently asked questions
Yes, Jeera Palak is very healthy. It's low in calories and rich in iron, Vitamin A, and Vitamin K from spinach. The use of spices like cumin and turmeric also adds anti-inflammatory benefits.
