Palak nu Shaak
A simple Gujarati spinach sabzi where fresh palak is cooked down with mild spices, a little garlic, and besan for body. It is light, homely, and perfect with phulka, rotli, or a small bowl of dal and rice.
For 4 servings
- prep · ~10 min
Prepare the spinach and aromatics.
1.Wash the spinach very well to remove any grit.2.Finely chop the spinach leaves and tender stems.3.Finely chop the garlic and green chili. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida and cook for a few seconds.4.Add garlic and green chili and sauté until fragrant.TIPKeep the heat medium so the garlic smells sweet and fragrant, not burnt. - saute · ~6 min
Cook the spinach with the spices.
1.Add the chopped spinach and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook for 5 to 6 minutes, stirring now and then, until the spinach softens and reduces. - saute · ~7 min
Add besan and cook the shaak.
1.Sprinkle besan evenly over the spinach and mix well so no lumps remain.2.Add water and jaggery and stir well.3.Cook for 5 to 7 minutes until the besan loses its raw taste and the shaak turns lightly thick and semi-dry.TIPAdd the besan slowly while stirring so it blends in smoothly and gives the shaak a soft, cohesive texture. - garnish
Finish with lemon juice.
- serve
Serve hot with rotli, phulka, or dal rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the washed spinach well before chopping so the shaak cooks down quickly instead of turning watery.
- 2Use the tender spinach stems too; they add texture and flavor without making this sabzi coarse.
- 3Let the mustard fully splutter before adding cumin, or the tempering will taste flat and slightly bitter.
- 4Sprinkle besan little by little while stirring continuously to avoid small floury lumps in the shaak.
- 5Cook the besan for the full few minutes; the finished shaak should smell nutty, not raw.
- 6Add lemon juice only after switching off the heat to keep the spinach bright and the flavor fresh.
- 7If the shaak thickens on standing, loosen it with a spoon or two of hot water before serving.
Adapt it for your goals.
No-garlic
Skip the garlic for a simpler satvik-style version; increase hing slightly to keep the tempering aromatic.
low oilLow-oil
Reduce the oil slightly and cook in a heavy pan, stirring often; good if you want a lighter everyday shaak.
methi palakMethi-palak
Replace part of the spinach with chopped fresh methi for a more robust, slightly bitter Gujarati-style green sabzi.
peanuttyPeanutty
Add a spoon of coarsely crushed roasted peanuts near the end for extra texture and a nuttier finish.
Why this is on our healthy list.
Leafy Green Richness
Spinach brings plant compounds, fiber, and naturally occurring vitamins and minerals to this simple sabzi.
Light Yet Satisfying
The dish uses very little oil, while besan adds body so it feels comforting without being overly rich.
Digestive Spice Support
Cumin, hing, garlic, and chili add flavor while also making a greens-based dish feel easier to enjoy and digest.
Frequently asked questions
Usually the spinach was still wet after washing or the pan was crowded. Dry the leaves well and cook uncovered until the extra moisture evaporates before adjusting consistency.
