Soft Palak
A comforting and nutritious Indian spinach dish, cooked until perfectly tender and seasoned with aromatic spices. This simple palak sabzi is light, healthy, and ready in under 30 minutes, making it an ideal choice for a wholesome weeknight meal.
For 4 servings
Prepare the vegetables.
Ensure the spinach is thoroughly washed and roughly chopped. Finely chop the onion and tomato. Slit the green chili.
Temper the spices.
- Heat mustard oil in a pan or kadai over medium heat until it's hot and shimmering.
- Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
TIPHeating the mustard oil well before adding spices helps to mellow its pungent flavor.Sauté the aromatics.
- Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw smell disappears.
Cook the tomato masala.
- Add the chopped tomato, turmeric powder, and salt.
- Mix well and cook for 4-5 minutes, stirring occasionally, until the tomatoes turn mushy and 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. You can add it in two batches if needed. Stir gently until all the spinach has wilted.
Simmer until soft.
Add 1/4 cup of water, cover the pan with a lid, and let it simmer on low heat for 5-7 minutes. This will make the spinach very soft and allow it to absorb the flavors.
TIPDon't add too much water, as spinach releases its own moisture. The small amount helps to steam it to a soft consistency.Finish the dish.
Turn off the heat. Sprinkle the garam masala over the spinach and give it a final mix.
Serve hot.
Serve the soft palak hot with rotis or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash spinach thoroughly in a large bowl of water to remove all grit and dirt before chopping.
- 2For a creamier texture, you can lightly mash the cooked spinach with the back of a spoon.
- 3Adjust the green chili according to your spice preference. Remove the seeds for less heat.
- 4Do not overcook the spinach, as it can lose its vibrant green color and nutrients.
- 5A small squeeze of lemon juice at the end can brighten up the flavors.
Frequently asked questions
Yes, Soft Palak is very healthy. It's rich in iron, Vitamin A, and Vitamin K from spinach, and low in calories. The use of mustard oil and spices like turmeric and ginger also adds anti-inflammatory benefits.
