Palak Sabzi
A simple and wholesome spinach curry, perfect for batch cooking. This recipe features tender spinach leaves cooked with aromatic spices, onion, and tomato, with the distinctive flavor of mustard oil. It's a nutritious base for any meal prep plan.
For 8 servings
Prepare the vegetables.
Wash the spinach leaves thoroughly in several changes of water to remove any grit. Finely chop the onions and puree the tomatoes. Keep everything ready.
TIPChopping the onions finely helps them melt into the gravy for a smoother texture.Blanch and puree the spinach.
- Bring a large pot of water to a rolling boil.
- Add the spinach leaves and blanch for just 2 minutes until they wilt.
- Immediately remove the spinach with a slotted spoon and plunge it into a bowl of ice-cold water. This stops the cooking and preserves the green color.
- Once cooled, squeeze out excess water and blend the spinach to a smooth puree. Set aside.
TIPDon't overcrowd the pot; blanch the spinach in batches if necessary.Toast the chickpea flour.
In a small, dry pan over low heat, toast the besan (chickpea flour), stirring constantly for 2-3 minutes until it becomes aromatic and slightly changes color. This removes the raw taste. Set aside.
Build the masala base.
- Heat the mustard oil in a large kadai or pan over medium heat until it's just smoking lightly, then reduce the heat.
- Add the cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn soft and translucent, about 4-5 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
TIPHeating mustard oil properly is crucial to mellow its pungent flavor.Cook the tomatoes and spices.
- Add the tomato puree to the pan. Cook for 5-6 minutes until the mixture thickens and you see oil separating at the edges.
- Add the turmeric powder, red chili powder, coriander powder, and the toasted besan. Mix well and cook for one minute.
- Pour in the spinach puree and salt. Stir everything together until well combined.
Simmer the sabzi.
Add about 1 cup of hot water, or more, to reach your desired consistency. Bring the mixture to a gentle simmer, then cover and cook on low heat for 5-7 minutes to allow the flavors to meld. Stir occasionally.
Finish and serve.
Turn off the heat and stir in the garam masala. Let the sabzi rest for a few minutes. For meal prep, allow it to cool completely before portioning into containers.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture without adding cream, you can add a tablespoon of cashew paste along with the tomato puree. Note that this will increase the calorie count.
- 2Do not overcook the spinach puree, as it can lose its vibrant color and turn dark.
- 3This sabzi freezes beautifully. Portion into freezer-safe containers for up to 3 months.
- 4To serve, you can add a cube of paneer or a boiled potato to a single portion to create a different meal.
- 5The pungency of mustard oil is key to the authentic flavor, but you can use any neutral oil if you prefer.
Frequently asked questions
Yes, Palak Sabzi is very healthy. It's packed with iron, Vitamin A, Vitamin K, and fiber from spinach. This recipe is made with minimal oil and no cream, making it a nutritious, low-calorie option.
