Kashmiri Palak
A vibrant, mildly spiced spinach dish from the Kashmir valley. Fresh spinach leaves are blanched, pureed, and gently simmered with aromatic fennel, ginger, and a touch of dry ginger powder, giving it a unique, warming flavour. Finished with a drizzle of mustard oil, it pairs beautifully with steamed rice.
For 4 servings
- prep · ~3 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add the washed spinach leaves and blanch for 2 minutes until wilted but still bright green.3.Drain immediately and plunge into a bowl of ice-cold water to stop the cooking.4.Drain again and squeeze out excess water from the spinach.TIPDon’t skip the ice bath — it locks in the vibrant green colour. - mix · ~1 min
Puree the spinach.
Transfer the blanched spinach to a blender and blend to a smooth puree without adding any water.
- temper · ~4 min
Make the tempering.
1.Heat mustard oil in a kadhai or deep pan over medium heat until it reaches its smoking point and turns pale yellow.2.Add cumin seeds and let them crackle.3.Add broken dried red chilies and fennel seeds. Saute for 30 seconds until fragrant.4.Add chopped ginger and slit green chilies. Cook for another minute.TIPLet the mustard oil smoke before adding spices — it removes the raw pungency. - simmer · ~12 min
Cook the spinach puree.
1.Pour the spinach puree into the pan with the tempering.2.Add dry ginger powder and salt. Stir well to combine.3.Simmer uncovered on low heat for 10-12 minutes, stirring occasionally, until the mixture thickens and most of the moisture evaporates.TIPCook on low heat to let the flavours of fennel and ginger meld with the spinach without scorching. - serve
Serve hot with steamed rice or roti.
Transfer the Kashmiri Palak to a serving bowl. Drizzle a few drops of raw mustard oil on top for an extra aromatic punch if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch only until just wilted to retain spinach's vibrant green hue and avoid a drab color.
- 2Squeeze the blanched spinach thoroughly before pureeing; excess water makes the dish watery.
- 3Heat mustard oil until it smokes to tame its sharp pungency and develop a nutty aroma.
- 4Cook the puree on low heat, stirring often, so the spices meld without scorching the greens.
- 5For a thicker texture, simmer a few extra minutes until the puree pulls away from the pan.
- 6Make ahead and refrigerate for up to 2 days; the flavors deepen overnight.
- 7Drizzle a little raw mustard oil just before serving for a final aromatic kick.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tbsp and skip the final drizzle; for a nutty flavor without extra fat, toast the cumin and fennel in a dry pan before adding to the puree.
high proteinHigh-protein
Add 100 g of crumbled paneer or 1/2 cup boiled chickpeas after simmering the puree for a hearty, protein-rich meal that still stays true to the Kashmiri flavor profile.
veganVegan
The recipe is already vegan; simply ensure any accompaniments (like rice or roti) are also vegan-friendly.
nut freeNut-free
No nuts in the original recipe, so it is naturally nut-free—perfect for those with allergies.
Why this is on our healthy list.
Rich in Iron
Spinach is a well-known source of plant-based iron, essential for healthy blood and energy levels.
High in Vitamin K
A serving of this spinach dish provides a significant amount of vitamin K, which supports bone health and proper blood clotting.
Digestive Aid
Fennel seeds and ginger are traditionally used in Kashmiri cuisine to aid digestion and reduce bloating after meals.
Low in Calories
This dish is naturally low in calories while being nutrient-dense, making it a satisfying addition to a balanced diet.
Frequently asked questions
Yes, thaw and squeeze 500 g of frozen spinach dry, then skip blanching; add it directly to the tempering and proceed with the recipe.
