Sautéed Palak
A simple, flavorful Indian spinach stir-fry made with fresh palak, pungent mustard oil, and aromatic spices. This healthy side dish comes together quickly and is packed with nutrients, perfect for a weeknight meal.
For 4 servings
Prepare the vegetables.
Thoroughly wash the spinach and roughly chop it. Finely chop the onion and tomato. Slit the green chilies lengthwise.
Temper the spices.
- Heat mustard oil in a kadai or pan over medium heat until it is fragrant.
- Add the cumin seeds and allow them to crackle for about 30 seconds.
TIPHeating the mustard oil well before adding spices helps to mellow its pungent flavor.Sauté the aromatics.
- Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
Cook the base masala.
- Add the chopped tomato and cook until it becomes soft and mushy.
- Stir in the turmeric powder and salt. Mix well and cook for a minute until the oil starts to separate from the masala.
Wilt the spinach.
Add the chopped spinach to the pan. It might look like a lot, but it will wilt down. Mix well, cover, and cook for 5-7 minutes, stirring occasionally, until the spinach is cooked and most of the moisture has evaporated.
TIPDon't add any extra water. The moisture from the spinach is enough to cook it.Serve hot.
Your Sautéed Palak is ready. Serve it hot as a side dish with roti, paratha, or dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the spinach is washed thoroughly to remove any grit.
- 2Don't overcook the spinach, as it can lose its vibrant green color and nutrients.
- 3If your spinach releases a lot of water, cook on high heat uncovered for the last few minutes to dry it out.
- 4A pinch of sugar can be added with the tomatoes to balance the flavors.
- 5For a slight tang, squeeze a bit of lemon juice over the sabzi just before serving.
Frequently asked questions
Yes, Sautéed Palak is very healthy. It's rich in iron, Vitamin A, Vitamin K, and antioxidants. The use of mustard oil adds heart-healthy fats. It's a low-calorie, nutrient-dense dish.
