Simple Palak (Spinach) Curry Recipe

What’s your favourite vegetable?

Palak (Pakistani spinach) recipe @ Fatima Cooks

Up till quite recently, spinach has been my favourite. Now aubergines are my current favourite, but spinach comes in at a close second.

As cliche as it may sound, spinach is an incredibly versatile vegetable. Cook small amounts of it in curries for a hint of colour, use it as a garnish instead of coriander or mint, sprinkle it over salads, put it into smoothies – there’s so much you can do! I personally adore the more-ish, creamy taste of spinach but it is mild enough to be toned down by, or even compliment, other flavours. My favourite combination with spinach is palak gosht, a curry of lamb and spinach in which the richness of the lamb pairs beautifully with the earthy nuttiness of the spinach. To be honest, I’m such a fan of spinach that I’m no stranger to eating it straight up raw. As a matter of fact, I’ve done this on my way home from University during rush hour on the train… you should try it too! If not for the taste, do it for the funny looks you’ll get. They’re priceless.

Palak (Pakistani spinach) recipe @ Fatima Cooks

My theory as to why I love spinach so much is because I’m anaemic, i.e. low in iron. I used to find myself madly craving naturally inclined towards iron-rich foods such as red meats and leafy greens without knowing why. I’m still naturally inclined towards those food, but now that I know why, it’s just another excuse for me to get more spinach into my system because spinach a good source of iron – just one cup contains 34% of the RDA of iron.

My process of making palak involves making a paste of the onions and spinach. The onions and garlic are first ground by a food processor with the help of a bit of ghee into a thick paste. Then, the spinach follows up with being processed. This serves two purposes:

1. The end result is smoother and doesn’t have lumps of onion or long strings of spinach. I much prefer my palak to be lump-less.

2. It’s less hassle. Less mess to clear up, no dirty chopping boards or knives, no tears from chopping onions, less time in the kitchen… It’s essentially a win/win situation.

Palak (Pakistani spinach) recipe @ Fatima Cooks

Serve this delicious and nutritious dish with hot chapattis – I also love this with parathas cooked in ghee, as my Mother used to do… mmmmmmmmmm.

Another alternative is to serve this as a dip. I think this would go lovely on a platter served with a tomato chutney, plum chutney, hummus, muhammara (roasted red pepper dip), baingan ka bharta (mashed curried aubergine) to serve alongside bread sticks, toasted pita or crackers.

Simple Palak (Curried Spinach) Recipe @ fatimacooks.net

A collage of all the steps – easy peasy!

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Enjoy, with love.

 


Palak (Pakistani spinach) recipe @ Fatima Cooks
Simple Palak (Spinach) Curry Recipe
Print Recipe
This simple palak recipe uses very few ingredients and spices and will be on the table in under 30 minutes with minimal effort.
Servings Prep Time
2 servings 3 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
25 minutes
Palak (Pakistani spinach) recipe @ Fatima Cooks
Simple Palak (Spinach) Curry Recipe
Print Recipe
This simple palak recipe uses very few ingredients and spices and will be on the table in under 30 minutes with minimal effort.
Servings Prep Time
2 servings 3 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
25 minutes
Ingredients
  • 2 tbsp ghee 1 tbsp for onion paste, 1tbsp for frying onion paste
  • 1 large onion
  • 3 cloves garlic
  • 3 bunches spinach
  • 4 cardamom seeds (elaichi)
  • 1 tsp cumin seeds (zeera)
  • 1 tsp salt or to taste
  • 1 tsp ground coriander
  • fresh coriander and cardamom seeds, for garnish optional
  • 0.5 tsp red chilli powder adjust according to taste
Servings: servings
Instructions
  1. We start with making a paste of the onion and garlic. Peel the onion and garlic and place in a food processor with 1tbsp of ghee. Blend until it is a thick, smooth paste. Set aside
    Palak (Pakistani spinach) recipe @ Fatima Cooks
  2. Now blend the spinach leaves with a few tablespoons of water, just enough to help it blend well. Set aside.
  3. In a pot, pan or skillet, heat the other 1tbsp of ghee on medium heat with the cardamom seeds and cumin seeds till the cardamom seeds release it's fragrance and the cumin seeds begin to brown
    Palak (Pakistani spinach) recipe @ Fatima Cooks
  4. Add the onion paste. Allow this to cook on high heat, stirring often, until it reduced to half its size and turns a golden-brown colour, about 7-10 minutes
    Palak (Pakistani spinach) recipe @ Fatima Cooks
  5. Add the spinach paste and mix in with the onion paste. Bring to a boil and then cover. Turn the heat down to medium-low and allow to cook for 10-15 minutes, stirring once or twice during the cooking process
    Palak (Pakistani spinach) recipe @ Fatima Cooks
  6. Your simple and quick palak is ready! Bet you didn't think it would be that easy! Garnish with fresh coriander and cardamom seeds and serve with warm chapattis with a smear of ghee or parathas
Recipe Notes

If you do not have a food processor or don't want to  use it, you do not have to make a paste of the onions and the spinach and can just chop them. This will yield less smooth results.

You can also substitute the ghee for oil or butter.

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