Palak Sabzi
A simple, homestyle dry spinach preparation cooked with minimal spices, garlic, and a hint of green chili. This everyday North Indian sabzi is light, nutritious, and comes together in under 20 minutes, pairing perfectly with roti or dal-rice.
For 4 servings
- prep · ~5 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add the washed spinach leaves and blanch for 2 minutes until just wilted.3.Drain immediately and plunge into ice-cold water to stop the cooking.4.Drain again, squeeze out excess water, and blend to a coarse puree without adding water.TIPRetain the bright green color by not covering the pot while blanching and shocking quickly in ice water. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or 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 the garlic turns light golden. - saute · ~4 min
Cook the onion base.
1.Add the finely chopped onion to the kadai.2.Sauté for 3-4 minutes until the onions turn translucent.3.Sprinkle in turmeric powder and red chili powder; stir for 30 seconds. - saute · ~3 min
Finish the spinach sabzi.
1.Add the spinach puree and salt to the pan.2.Mix well and cook for 2-3 minutes on medium-low heat, stirring occasionally.3.Turn off the heat and stir in the lemon juice.TIPCook only until the spinach is heated through to avoid turning the dish dark or giving it a metallic taste. - garnish
Serve hot with roti or as a side with dal rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the spinach in salted boiling water to enhance its natural green color and flavor.
- 2Squeeze the blanched spinach thoroughly to remove excess water, preventing a watery sabzi.
- 3Do not overcook the spinach after adding it; cook only until heated through to avoid a dull color and bitter taste.
- 4Use a heavy-bottomed pan or kadai to ensure even heat and prevent the garlic from burning.
- 5Add lemon juice off the heat to retain its fresh, bright flavor without cooking it out.
- 6For a smokier flavor, replace half the oil with ghee when tempering the cumin seeds.
Adapt it for your goals.
Creamy Palak
Add 2 tablespoons of fresh cream or a dollop of yogurt at the end for a richer, creamier texture — perfect when serving with naan or paratha.
High ProteinHigh-Protein
Fold in 100g of crumbled paneer or firm tofu after adding the spinach puree for a heartier, protein-packed sabzi that works as a main course.
Jain FriendlyJain-Friendly
Skip the garlic and onion; use a pinch of asafoetida (hing) and a few curry leaves in the tempering for an equally aromatic, Jain-compliant version.
Low OilLow-Oil
Reduce oil to 1 tsp and dry-roast the cumin seeds in the pan before adding a splash of water to sauté the garlic and onions — a lighter version for those watching oil intake.
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, especially when paired with the lemon juice included in this recipe to enhance absorption.
High in Vitamin K
A single serving of this palak sabzi provides a significant amount of vitamin K, essential for bone health and proper blood clotting.
Low in Calories and Fat
With only 2 teaspoons of oil and no heavy dairy, this dish is a light, low-calorie accompaniment that fits well into weight-conscious eating plans.
Packed with Antioxidants
Spinach is rich in antioxidants like lutein and zeaxanthin, which support eye health and help combat oxidative stress.
Frequently asked questions
Yes, thaw and squeeze the frozen spinach dry, then skip blanching and add it directly to the pan in step 4.
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