Why does my palak turn dark or bitter?

Overcooking or skipping the ice bath after blanching causes the spinach to darken. Also, burnt garlic or overbrowning cumin seeds can add bitterness.

Can I add potatoes or paneer to this recipe?

Absolutely. Add boiled cubed potatoes after the tempering, or stir in paneer cubes before serving for a more filling dish.

Is this recipe really no-onion and no-garlic friendly?

This recipe contains garlic, so it is not onion-free but uses garlic. For a strictly no-allium version, replace garlic with a pinch of asafoetida (hing) in the tempering.

How do I store leftovers and reheat?

Store in an airtight container in the fridge for up to 2 days. Reheat gently on a skillet — do not boil, as lemon flavor fades with high heat.

Home / Recipes / north_indian / Palak with Lemon

north_indianEasyveganvegetariangluten freedairy free

Palak with Lemon

RATING

0.0/5

TASTE SCORE

8/10

Bright, tangy spinach cooked simply with cumin and garlic, finished with a generous squeeze of lemon. This no-onion vegetarian side comes together in 15 minutes and pairs beautifully with roti or dal rice.

PREP

COOK

10m

SERVES

1 KATORI

59 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gspinach · washed, thick stems removed2 tspoil1 tspcumin seeds4 pcsgarlic · cloves, finely chopped1 pcsgreen chili · slit lengthwise1 pinchsalt1 pinchblack pepper · freshly cracked2 tbsplemon juice · freshly squeezed1 cupwater · for blanching

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein3g · 20%

Carbs6g · 41%

Fat3g · 46%

Fiber3g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium137mg

Potassium731mg

Phosphorus70mg

How we calculate →

METHOD · 4 STEPS

prep · ~2 min
Blanch the spinach.
1.Bring 1 cup of water to a rolling boil in a large pan.
2.Add the washed spinach and blanch for 1 minute until just wilted.
3.Immediately transfer spinach to a bowl of ice water to stop cooking.
4.Drain well, squeeze out excess water, and finely chop the spinach.
TIPShock in ice water to lock in the bright green colour — skip this and the spinach darkens.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 30 seconds until fragrant.
3.Add chopped garlic and slit green chili; sauté until garlic turns light golden (1 min).
TIPDon't let the garlic brown too much — burnt garlic turns bitter and overpowers the spinach.
saute · ~3 min
Cook the spinach.
1.Add the chopped blanched spinach to the pan and stir well to coat with the tempering.
2.Add salt and black pepper; sauté over medium heat for 2–3 minutes until any released water dries up.
3.Turn off the heat and stir in the lemon juice until well combined.
TIPAlways add lemon juice off the heat — cooking lemons dulls their brightness.
serve
Transfer to a serving bowl and serve hot.
Serve alongside roti, dal, or as part of a North Indian thali.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wash spinach thoroughly in multiple changes of water to remove any grit or soil.
2
Blanch in salted boiling water to season the leaves and set the color.
3
Squeeze blanched spinach very dry before chopping to avoid a watery final dish.
4
Let cumin seeds crackle fully in hot oil before adding garlic for maximum aroma.
5
Use freshly squeezed lemon juice only — bottled juice lacks bright, clean acidity.
6
This dish tastes best when served immediately, as the lemon flavor fades over time.

RECIPE VARIATIONS

Adapt it for your goals.

creamed palak

Creamed palak

After cooking the spinach, stir in 2 tablespoons of fresh cream or a dollop of yogurt for a richer, creamier texture reminiscent of restaurant-style palak.

garlic heavy