Palak Curry | Palak Curry Recipe | Spinach Curry with Vegetables


palak curry


Palak curry is a blend of taste and health. For food like chapati, poori, roti and dosa, palak curry has few competitors as a side dish. Add palak curry to your list of healthy curries, as palak or spinach is a treasure vault of nutrients.

The two of the benefits of this palak curry recipe that would spark your interest to learn how to make palak curry are that it needs only the everyday ingredients and the cooking steps are simple and easy.


You can prepare palak curry fast. The main steps to make this side dish are cook palak and green chilies, grind them to a paste, prepare the tempering and add the paste and vegetables and cook. That's it, no lengthy steps or complex tasks. All these qualities of this palak curry recipe and the superb health value of palak curry should further increase your interest to find out how to make palak curry.

TIP
Spinach is at the center of the great nutritional value of palak curry. If you want to add more health weight to it, use vegetables like beans, peas and carrots.

The experience of eating chapati, poori, dosa and some of the other food with palak curry as a side dish would be nothing but a gastronomic delight.






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Servings: 2-3

Ingredients:

1. Palak / spinach, washed and drained, 3 small bunches
2. Green chilies 2 or to taste
3. Carrot, beans and peas, cooked, 1 cup
4. Oil 1 tablespoon
5. Jeera 1/4 teaspoon
6. Onion, chopped, 1/4 cup
7. Ginger and garlic, finely chopped, 1 teaspoon
8. Tomato, chopped, 1/2 cup
9. Jeera powder 1/4 teaspoon
10. Garam masala powder 1/4 teaspoon
11. Salt to taste
12. Water about 3/4 cup
13. Ice-cold water 1/2 cup

How to make Palak Curry?


palak curry

1. Bring to boil about 1/2 cup of water.

Add palak and green chilies.

Cook till the palak color changes.

TIP
Do not cook more than one to two minutes. Otherwise, the palak will taste bitter.

Switch off the stove.
2. Strain the stalk to a bowl.

Do not discard the stalk.
3. Add the palak to ice cold water immediately.

Keep aside till the palak cools.
4. Grind the palak with chilies to a fine paste.
5. Heat oil till it becomes hot.

Add jeera.

Fry till the jeera turns golden brown.
6. Add onion.

Fry till the onion becomes soft.
7. Add ginger and garlic.

Fry till there is no raw smell.
8. Add tomato and a few pinches of salt.

Fry till the tomato becomes soft.
9. Add palak paste.

Add palak stalk to the mixer jar. Swish and add.

Add vegetables, salt, garam masala and jeera powders.

Mix.

Add extra water for more gravy (optional).
10. Cover and cook for 5-6 minutes on low flame.

Switch off the stove.

Palak curry is ready.

palak curry final


TIPS Palak Curry
1. Add baby corn for extra taste and nutrition.
2. Add a few teaspoons of fresh cream before switching off the stove, in Step 10, to make the curry richer.
3. Before eating or serving, add lemon juice to make the palak curry spicier and tastier.