Sautéed Palak
Fresh spinach leaves gently wilted in a fragrant tempering of cumin, garlic, and green chilies. This quick, nutritious dry sabzi comes together in under 15 minutes and pairs beautifully with roti or dal rice.
For 4 servings
- prep
Wash and chop the spinach.
Wash the spinach leaves thoroughly in plenty of water to remove all grit. Drain well, then roughly chop the leaves. Set aside.
- temper · ~5 min
Temper the cumin and aromatics.
1.Heat oil in a kadai or wide pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped garlic and slit green chilies; sauté until garlic is fragrant and light golden (1 minute).4.Add chopped onion and cook until translucent (3-4 minutes). - saute · ~7 min
Wilt the spinach.
1.Add the chopped spinach to the pan. It will look like a lot, but it wilts down quickly.2.Sprinkle salt, turmeric powder, and red chili powder over the spinach.3.Stir well to coat the leaves with the tempering and spices.4.Cook uncovered on medium-high heat, stirring occasionally, until the spinach wilts completely and the moisture evaporates (5-7 minutes).TIPHigh heat and no lid keeps the spinach vibrant green. Covering makes it turn dull and mushy. - mix
Finish with lemon juice.
Turn off the heat. Squeeze fresh lemon juice over the sautéed spinach and give it a final stir.
- serve
Serve hot.
Transfer to a serving bowl. Serve immediately with roti, paratha, or as a side with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan or kadai so spinach wilts evenly without overcrowding.
- 2Wash spinach in multiple changes of water to remove all grit—skip the salad spinner.
- 3Cook on medium-high heat uncovered to keep the spinach bright green and not mushy.
- 4Add lemon juice only after turning off the heat to preserve its fresh tangy flavor.
- 5For a drier texture, let the spinach cook until all released water evaporates fully.
- 6This dish can be prepped ahead: chop spinach and onions, store separately, cook just before serving.
Adapt it for your goals.
High-protein
Add 1/2 cup of crumbled paneer or cubed tofu after wilting the spinach for a more substantial meal. The mild cheese or tofu soaks up the savory tempering beautifully.
veganVegan
The recipe is already vegan as written—just ensure your oil is plant-based. Replace lemon juice with amchur (dry mango powder) for a tangy twist without fresh citrus.
low oilLow-oil
Reduce oil to 1 teaspoon and use a non-stick pan. The moisture released from the spinach will help it cook without sticking, keeping the dish light.
jainJain
Omit garlic and onion; instead, use asafoetida (hing) in the tempering along with cumin and green chili. Add a pinch of black salt for depth.
Why this is on our healthy list.
Rich in Iron
Spinach is a well-known source of non-heme iron, which supports healthy blood and energy levels. The lemon juice in this recipe helps enhance iron absorption.
High in Vitamin A
Fresh spinach provides beta-carotene, which the body converts into vitamin A for good vision and immune function.
Low in Calories
This dry sabzi uses minimal oil and no heavy cream or nuts, making it a light yet satisfying side dish for weight-conscious diets.
Good Source of Fiber
Spinach contributes dietary fiber that aids digestion and promotes a feeling of fullness when paired with whole grains like roti or brown rice.
Frequently asked questions
Yes, but thaw and squeeze out as much water as possible before adding to the pan, and reduce cooking time as frozen spinach wilts faster.
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