About Palak Ki Sabji
I like the Palak sabzi in both the dry and gravy versions. While in this post, you will find the dry sabzi version of this popular spinach-based preparation, you can even try out the gravy style Aloo Palak Curry. This too, is as delectable as the other one. Usually, when making a recipe with any green leafy vegetable like spinach, fenugreek, amaranth, etc. for lunch boxes, it is always better to pluck the leaves and keep them in the refrigerator. Then, in the morning, just rinse, chop the leaves and use it to cook the dish. This makes it handy and quicker, all in all a hassle-free process. For this Palak Ki Sabji, you can take the same route when preparing for your lunch boxes. Also, this particular recipe uses all basic ingredients that you will not have a problem in sourcing. I have added potatoes to make it more hearty and filling. Instead of potatoes you can even use baby potatoes. Just get your bunch of palak, and you’re good to go. Most of the spice powders too used in it are all your regular ones from the Indian masala box. Though, a typical Palak Ki Sabzi will not have coconut in it. But I add it, as it only enhances the flavors. No fresh coconut at home? Use the desiccated variety instead. Further, if you are not used to the coconuty taste in your sabzis, then skip it all together. In any way, this dish will be tasty. I always try and formulate recipes that can be easily scaled to cook for larger number of people. The same goes for this Palak Ki Sabzi as well. Your serving options include pairing it with poori, chapati/roti/phulka, plain parathas, dal-rice or any other Indian meal.
How to make Palak Ki Sabji
Cook Potatoes
- Heat 2 tablespoons oil in a pan. Add ⅓ cup chopped onions. Mix well.
- Sauté onions on medium-low heat till they turn translucent and soften.
- Then, add 2 to 3 sliced or slit green chilies and ½ teaspoon finely chopped garlic. Mix well and sauté for some seconds or till raw aroma of garlic goes away. You can even lightly brown the garlic, if you want.
- Add 1.25 cups chopped potatoes. Make sure to chop the potatoes in small cubes, so that they cook faster.
- Mix very well.
- Then, add the below mentioned spices one by one and stir to combine and mix:
¼ teaspoon turmeric powder¼ teaspoon Kashmiri red chili powder½ teaspoon coriander powder½ teaspoon cumin powder
Mix the ground spices on a low heat taking care that they do not burn. 7. Add salt as required. 8. Add ½ cup water. 9. Mix well. 10. Cover the pan with a lid and on a low to medium-low heat cook till the potatoes are almost done. Check when the potatoes are cooking. In case the water dries up and the potatoes are undercooked, you can add some more water. 11. Simmer and cook till the potatoes are almost done.
Make Palak Ki Sabzi
- Now, add 3 cups finely chopped spinach.
- Mix the spinach very well and sauté till the leaves wilt. Keep in mind that spinach gets cooked faster.
- Stir at intervals and sauté till the spinach leaves wilt and are softened. Make sure there are no liquids in the pan once the spinach leaves are cooked.
- Add 3 tablespoons fresh grated coconut. You can also use desiccated coconut.
- Add ¼ teaspoon garam masala powder.
- Mix very well and switch off the heat.
- Serve Palak Sabzi with chapati or poori or as a side with your Indian meals.
Roti-Sabzi
This Palak Ki Sabji makes for a great meal when paired with your regular chapati, phulka or roti. In India we love to have sabji with roti or paratha or as a side dish with dal and rice. Thus I have a shared a lot of other sabzi recipes which can be made on an everyday basis. In addition to this Palak Ki Sabji, some of my other favorites are Aloo Methi, Lauki Ki Sabji, Bhindi ki Sabji and Aloo Capsicum. These will also change your perspective towards all those vegetables, that you might take as the most uninteresting ones. The best part of sabzis or dry vegetable preparations is that they get done quickly, yet are delicious and wholesome. Thus, perfect to be packed in lunch boxes as well.
Expert Tips for Palak Sabzi
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Dal Palak Recipe | Easy Spinach Dal Palak Rice | Indian Spinach Rice Palak Khichdi (Spinach Khichdi) This Palak ki Sabji recipe post from the archives first published in May 2017 has been updated and republished on 1 September 2022.
title: “Palak Ki Sabji Palak Sabzi " ShowToc: true date: “2024-10-09” author: “Joseph Conover”
About Palak Ki Sabji
I like the Palak sabzi in both the dry and gravy versions. While in this post, you will find the dry sabzi version of this popular spinach-based preparation, you can even try out the gravy style Aloo Palak Curry. This too, is as delectable as the other one. Usually, when making a recipe with any green leafy vegetable like spinach, fenugreek, amaranth, etc. for lunch boxes, it is always better to pluck the leaves and keep them in the refrigerator. Then, in the morning, just rinse, chop the leaves and use it to cook the dish. This makes it handy and quicker, all in all a hassle-free process. For this Palak Ki Sabji, you can take the same route when preparing for your lunch boxes. Also, this particular recipe uses all basic ingredients that you will not have a problem in sourcing. I have added potatoes to make it more hearty and filling. Instead of potatoes you can even use baby potatoes. Just get your bunch of palak, and you’re good to go. Most of the spice powders too used in it are all your regular ones from the Indian masala box. Though, a typical Palak Ki Sabzi will not have coconut in it. But I add it, as it only enhances the flavors. No fresh coconut at home? Use the desiccated variety instead. Further, if you are not used to the coconuty taste in your sabzis, then skip it all together. In any way, this dish will be tasty. I always try and formulate recipes that can be easily scaled to cook for larger number of people. The same goes for this Palak Ki Sabzi as well. Your serving options include pairing it with poori, chapati/roti/phulka, plain parathas, dal-rice or any other Indian meal.
How to make Palak Ki Sabji
Cook Potatoes
- Heat 2 tablespoons oil in a pan. Add ⅓ cup chopped onions. Mix well.
- Sauté onions on medium-low heat till they turn translucent and soften.
- Then, add 2 to 3 sliced or slit green chilies and ½ teaspoon finely chopped garlic. Mix well and sauté for some seconds or till raw aroma of garlic goes away. You can even lightly brown the garlic, if you want.
- Add 1.25 cups chopped potatoes. Make sure to chop the potatoes in small cubes, so that they cook faster.
- Mix very well.
- Then, add the below mentioned spices one by one and stir to combine and mix:
¼ teaspoon turmeric powder¼ teaspoon Kashmiri red chili powder½ teaspoon coriander powder½ teaspoon cumin powder
Mix the ground spices on a low heat taking care that they do not burn. 7. Add salt as required. 8. Add ½ cup water. 9. Mix well. 10. Cover the pan with a lid and on a low to medium-low heat cook till the potatoes are almost done. Check when the potatoes are cooking. In case the water dries up and the potatoes are undercooked, you can add some more water. 11. Simmer and cook till the potatoes are almost done.
Make Palak Ki Sabzi
- Now, add 3 cups finely chopped spinach.
- Mix the spinach very well and sauté till the leaves wilt. Keep in mind that spinach gets cooked faster.
- Stir at intervals and sauté till the spinach leaves wilt and are softened. Make sure there are no liquids in the pan once the spinach leaves are cooked.
- Add 3 tablespoons fresh grated coconut. You can also use desiccated coconut.
- Add ¼ teaspoon garam masala powder.
- Mix very well and switch off the heat.
- Serve Palak Sabzi with chapati or poori or as a side with your Indian meals.
Roti-Sabzi
This Palak Ki Sabji makes for a great meal when paired with your regular chapati, phulka or roti. In India we love to have sabji with roti or paratha or as a side dish with dal and rice. Thus I have a shared a lot of other sabzi recipes which can be made on an everyday basis. In addition to this Palak Ki Sabji, some of my other favorites are Aloo Methi, Lauki Ki Sabji, Bhindi ki Sabji and Aloo Capsicum. These will also change your perspective towards all those vegetables, that you might take as the most uninteresting ones. The best part of sabzis or dry vegetable preparations is that they get done quickly, yet are delicious and wholesome. Thus, perfect to be packed in lunch boxes as well.
Expert Tips for Palak Sabzi
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Dal Palak Recipe | Easy Spinach Dal Palak Rice | Indian Spinach Rice Palak Khichdi (Spinach Khichdi) This Palak ki Sabji recipe post from the archives first published in May 2017 has been updated and republished on 1 September 2022.
