Spinach Recipe – Authentic Palak Recipe with Garlic & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Spinach Recipe – Authentic Palak Recipe with Garlic & Kasuri Methi

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavourful Palak (spinach) recipe that’s a staple in many Indian homes. It’s the kind of dish my grandmother used to make, and honestly, it always feels like a warm hug in a bowl. This isn’t just any spinach recipe; it’s packed with flavour from garlic, a touch of sweetness, and that incredible aroma of kasuri methi. Let’s get cooking!

Why You’ll Love This Recipe

This Palak recipe is seriously delicious, but it’s also so easy to make! It comes together in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s incredibly nutritious – spinach is a powerhouse of vitamins and minerals. But beyond the health benefits, it’s the taste that will keep you coming back for more. The subtle sweetness, the fragrant spices, and the creamy texture… it’s just perfection.

Ingredients

Here’s what you’ll need to make this amazing Palak:

• 2 cups Spinach
• 1 Big onion
• 1-2 Green chilli
• 1 tsp Gram flour (Besan)
• 1 tbsp Cooking oil
• 0.5 tsp Cumin seeds
• 0.5 tsp Ginger garlic paste
• 0.25 tsp Turmeric powder (Haldi)
• 0.25 tsp Sugar
• 0.5 tsp Kasoori methi (Dried fenugreek leaves)
• 1 tbsp Fresh cream (optional)
• 2 tsp Ghee
• 10-12 Garlic cloves
• 1 Red chilli

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this Palak:

• Kasoori Methi: This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavour. You can find it at most Indian grocery stores. Don’t skip it if you can help it!
• Blanching the Spinach: This is key to keeping that beautiful vibrant green colour. A quick dip in boiling water, then straight into ice water, locks in the colour and prevents it from becoming dull.
• Spice Levels: Traditionally, Palak isn’t super spicy, but feel free to adjust the green chilli to your liking. Some families in Rajasthan love a really fiery Palak, while others prefer a milder flavour.
• Gram Flour (Besan): Just a teaspoon helps to bind the spinach and gives it a lovely texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and roughly chop the spinach. Finely chop the onion and green chilli too.
2. Now, blanch the spinach in boiling water for 2-3 minutes. Immediately transfer it to ice water to stop the cooking process and preserve that gorgeous green colour.
3. Drain the spinach well and blend it with the turmeric powder and sugar into a smooth puree. Set aside.
4. Heat the cooking oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
5. Add the chopped onion and green chilli, and sauté until the onion turns translucent. Then, add the ginger-garlic paste and cook for another minute until fragrant.
6. Sprinkle in the gram flour and cook for about a minute, stirring constantly, to get rid of the raw smell.
7. Pour in the spinach puree, add salt to taste, and about ½ cup of water. Bring to a simmer and cook for 5-7 minutes, or until the Palak thickens to your desired consistency.
8. While the Palak is simmering, prepare the tempering. Heat the ghee in a separate small pan. Add the chopped garlic cloves and fry until they turn golden brown and crispy.
9. Add the red chilli to the ghee and let it sizzle for a few seconds. Be careful not to burn it!
10. Pour the hot tempering over the spinach mixture. Stir in the kasoori methi, lemon juice, and fresh cream (if using).
11. Give it a good stir and serve hot!

Expert Tips

• Don’t overcook the spinach! Overcooking will make it lose its colour and flavour.
• Adjust the amount of water depending on how thick you like your Palak.
• For a richer flavour, use homemade ghee.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply skip the cream and use a plant-based alternative, or omit it altogether. It’s still delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the label on your gram flour to be sure.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chilli powder for an extra kick. Feel free to experiment!
• Festival Adaptations – Navratri: During Navratri, many families avoid onion and garlic. You can easily make this Palak without them – it will still be incredibly flavourful!

Serving Suggestions

Palak is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Roti or naan (Indian flatbreads)
• Steamed rice
• A side of raita (yogurt dip)
• A simple dal (lentil soup)

Storage Instructions

Leftover Palak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its vibrant colour, but it will still taste great!

FAQs

1. What is the best way to retain the vibrant green color of the spinach?

Blanching is your best friend! The quick dip in boiling water followed by ice water stops the cooking process and locks in the colour.

2. Can I use frozen spinach in this recipe? If so, how should I adjust the cooking time?

Yes, you can! Thaw the frozen spinach completely and squeeze out all the excess water. You might need to reduce the cooking time slightly, as frozen spinach is already partially cooked.

3. What is Kasuri Methi and where can I find it? Is there a substitute?

Kasuri Methi is dried fenugreek leaves, and it adds a unique flavour. You can find it at most Indian grocery stores. If you can’t find it, you can try using a small amount of dried oregano, but it won’t be quite the same.

4. How can I adjust the spice level of this Palak recipe?

Adjust the amount of green chilli! You can also add a pinch of red chilli powder for extra heat.

5. Can this Palak be made ahead of time?

Yes, you can make it a day ahead. The flavours will actually develop even more overnight!

6. What are some traditional accompaniments to serve with Palak?

Roti, naan, rice, and raita are all classic pairings. A simple dal also complements the Palak beautifully.

Enjoy this delicious and authentic Palak recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!