Palak Sabji Recipe | Dhaba Style Palak Sabzi Curry with detailed photo and video recipe. A straightforward, healthy gravy-based curry prepared with fresh green spinach leaves and various spices. It is a more concise or cut-down palak paneer recipe without the richness of paneer and other fancy ingredients. It can be an ideal side dish for many Indian flatbreads and flavoured rice recipes.
Palak Sabji Recipe | Dhaba Style Palak Sabzi Curry with step-by-step photo and video recipe. Spinach-based recipes are not new to Indian cuisine and are predominantly used in various Indian curries. Typically, it is prepared as gravy-based recipes, but the options are open-ended. One such straightforward veg curry is palak sabji, which is known for its simplicity and taste.
As I mentioned, this recipe is a cut-down or simplified version of the palak paneer. In my traditional palak paneer, I add paneer cubes and grated paneer and top it up with cooking cream. However, all those fancy dairy products are trimmed in this palak sabzi. This makes it light and healthy and easy and straightforward to prepare. In addition, the authentic and rustic taste of spinach leaves is preserved. In short, this recipe is for those who wish to taste the original flavours of spinach. Further, due to the thin gravy consistency, it tastes excellent when served with simple fried rice like jeera rice, ghee rice, etc. Moreover, if you wish to add fried paneer cubes, you are welcome to add them to this less fancy Palak Sabji.
Furthermore, some more additional and related tips, suggestions and variations to the palak sabji recipe. Firstly, many different types of spinach leaves are available in the market. I strongly recommend using English spinach leaves for an authentic and intense green colour. Secondly, the recipe does not take additional hero ingredients like paneer, mushrooms, potatoes, etc. But adding these would not harm but does not make authentic Palak Sabzi curry. Lastly, the same recipe can be prepared by finely chopping the spinach leaves and adding soaked moong dal. This makes it a dry version of spinach curry, but the gravy version is much liked.
Finally, I request you to check my other related Curry Recipes Collection with this post on the Palak Sabji recipe. It mainly includes my other recipes like Tawa Paneer Masala Recipe, Rajma Recipe, Methi Malai Paneer Curry Recipe – Dhaba Style, Kaju Masala Recipe, Shahi Paneer Sabji Recipe, Paneer Korma Recipe, Veg Kurma Recipe, Veg Kolhapuri Recipe, Paneer Bhurji Recipe, Aloo Bhuna Masala Curry Recipe. Further to these, I would also like to add my other related recipes, like,
Video Recipe
Recipe Card for Palak Sabji Curry
Palak Sabji Recipe | Dhaba Style Palak Sabzi Curry
Ingredients
- 1 bunch palak / spinach, finely chopped
- 2 tomato
- 2 tbsp roasted peanut
- 10 cloves garlic
- 1 inch ginger
- ½ tbsp sesame
- 2 tbsp oil
- pinch hing
- 2 tbps oil
- ½ tsp cumin
- 5 cloves garlic, finely chopped
- 2 onion, finely chopped
- 2 tbsp besan
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp salt
- 1 cup water
for tempering:
- 1 tbsp ghee
- ½ tsp cumin
- 1 tsp sesame
- pinch hing
- ½ tsp chilli powder
- 2 tbsp kasuri methi, crushed
- ½ tsp garam masala
Instructions
- Firstly, in a blender take 2 tomato, 2 tbsp roasted peanut, 10 cloves garlic, 1 inch ginger and ½ tbsp sesame.
- Grind to smooth paste. Keep aside.
- In a pan heat 2 tbsp oil, add pinch hing and saute 1 bunch palak.
- Saute for 5 minutes or until the palak is cooked well. Keep aside.
- In a kadai, heat 2 tbsp oil, ½ tsp cumin, 5 cloves garlic and saute well.
- Also add 2 onions and saute till the onions turn golden brown.
- Further add 2 tbsp besan and saute till the besan turns aromatic.
- Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
- Saute until the spices turn aromatic.
- Add in prepared tomato puree and cook till the oil separates.
- Further add in water and adjust the consistency.
- Now add cooked palak and mix well.
- Cover and cook until the flavours are absorbed well.
- To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 1 tsp sesame, pinch hing and ½ tsp chilli powder.
- Pour the tempering over the curry, add 2 tbsp kasuri methi, ½ tsp garam masala and mix well.
- Finally, enjoy Palak Sabji with roti or rice.
Nutrition
How to make Palak Sabji with Step-by-step Photos
- Firstly, in a blender take 2 tomato, 2 tbsp roasted peanut, 10 cloves garlic, 1 inch ginger and ½ tbsp sesame.
- Grind to smooth paste. Keep aside.
- In a pan heat 2 tbsp oil, add pinch hing and saute 1 bunch palak.
- Saute for 5 minutes or until the palak is cooked well. Keep aside.
- In a kadai, heat 2 tbsp oil, ½ tsp cumin, 5 cloves garlic and saute well.
- Also add 2 onions and saute till the onions turn golden brown.
- Further add 2 tbsp besan and saute till the besan turns aromatic.
- Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
- Saute until the spices turn aromatic.
- Add in prepared tomato puree and cook till the oil separates.
- Further add in water and adjust the consistency.
- Now add cooked palak and mix well.
- Cover and cook until the flavours are absorbed well.
- To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 1 tsp sesame, pinch hing and ½ tsp chilli powder.
- Pour the tempering over the curry, add 2 tbsp kasuri methi, ½ tsp garam masala and mix well.
- Finally, enjoy Palak Sabji Recipe with roti or rice.
Notes
- Firstly, make sure to finely chop the palak, as it will blend well with the gravy.
- Also, you can add grated paneer to make palak paneer recipe in a different style.
- Additionally, the besan gives good creaminess and thickness to the curry.
- Finally, Palak Sabji Recipe tastes great when tempered with ghee.