Spinach Gravy Recipe – Authentic Palak Dal & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Spinach Gravy Recipe – Authentic Palak Dal & Coconut Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavorful Spinach Gravy. It’s a dish my grandmother used to make, and it always felt like a warm hug in a bowl. This isn’t just any spinach gravy; it’s a beautiful blend of South Indian flavors, with a creamy coconut base and a lovely touch of tangy curd. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Spinach Gravy (or Palak Dal as some call it) is a real winner. It’s packed with nutrients, incredibly delicious, and surprisingly easy to make. The combination of spinach, coconut, and spices creates a unique flavor profile that’s both comforting and exciting. Plus, it’s a fantastic way to get your greens in! It’s perfect with rice, roti, or even as a dip with some crispy papadums.

Ingredients

Here’s what you’ll need to create this magic:

• 1 bunch Spinach
• ¾ cup thick curd (about 175ml)
• 2 cups Water (480ml)
• ½ cup grated coconut (about 60g)
• 1 tablespoon Chana Dal (about 20g)
• ½ teaspoon Methi seeds (Fenugreek) (about 2.5g)
• 3-4 Whole Red chillies
• 2 teaspoons coconut oil (30ml)
• ½ teaspoon Mustard seeds (about 2.5g)
• 1-2 Whole Red chillies
• 1 teaspoon Coconut Oil (15ml)
• Curry leaves (a small handful)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal: The Foundation of Flavor

Chana Dal (split chickpeas) adds a lovely nutty flavor and texture to the gravy. Don’t skip it! It really builds the base of the flavor.

Methi Seeds (Fenugreek): Aromatic & Beneficial

Methi seeds are a powerhouse of flavor and health benefits. They have a slightly bitter, aromatic taste that complements the spinach and coconut beautifully.

Coconut: Fresh vs. Dried – Understanding the Difference

I usually use grated fresh coconut for the most authentic flavor. But, if fresh isn’t available, unsweetened desiccated coconut works perfectly well. Just remember to hydrate it with a little warm water before using.

Spinach: Choosing the Best Variety

Any type of spinach will work, but I prefer using Indian spinach (Palak) for its slightly earthy flavor. Baby spinach is also a good option, but it might result in a slightly milder taste.

Coconut Oil: Regional Variations & Health Benefits

Coconut oil is key to that authentic South Indian flavor. In some regions, they use a more refined coconut oil, while others prefer the stronger aroma of virgin coconut oil. Both work beautifully!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Gravy Base: Heat 2 teaspoons of coconut oil in a pan. Add the chana dal and sauté until it turns golden brown and fragrant. This usually takes about 3-5 minutes.
2. Spice it Up: Add the 3-4 whole red chillies and ½ teaspoon of methi seeds to the pan. Sauté for another minute until the methi seeds become fragrant.
3. Coconut Magic: Add the ½ cup of grated coconut and sauté for a minute or two. Let it cool completely, then grind it into a smooth paste with a little water.
4. Spinach Time: Boil the chopped spinach in 2 cups of water for just one minute. Immediately drain and shock it in ice water to preserve that vibrant green color.
5. Spinach Puree: Blend the wilted spinach without adding any water to create a smooth puree.
6. Combine & Simmer: In a pan, combine the spinach puree, coconut paste, and salt. Adjust the consistency with the reserved spinach water if needed. Bring it to a boil, then gently add the whisked curd. Remove from the heat immediately after one boil – this prevents the curd from splitting.
7. The Tempering (Tadka): This is where the magic really happens! In a small pan, heat 1 teaspoon of coconut oil. Add the ½ teaspoon of mustard seeds and wait for them to splutter. Then, add the 1-2 whole red chillies and a handful of curry leaves. Sauté for a few seconds until fragrant.
8. Pour & Serve: Pour the tempering over the spinach gravy. And that’s it! Your Spinach Gravy is ready to be enjoyed.

Expert Tips

• Don’t Overcook the Spinach: Overcooked spinach loses its vibrant color and flavor. A quick blanch is all you need.
• Whisk the Curd: Whisking the curd before adding it to the gravy ensures it blends in smoothly and doesn’t curdle.
• Tempering is Key: The tempering adds a wonderful aroma and depth of flavor. Don’t rush this step!

Variations

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

• Vegan Adaptation: Substitute the curd with cashew cream or coconut cream for a delicious vegan version. My friend, Priya, swears by the cashew cream – it adds a lovely richness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Adjust the number of red chillies to control the spice level. For a milder gravy, remove the seeds from the chillies.
• Festival Adaptation (Navratri/Fasting Friendly): Skip the chana dal and use sabudana (sago) instead for a fasting-friendly version.

Serving Suggestions

This Spinach Gravy is incredibly versatile. Here are a few ideas:

• Serve it with steamed rice for a comforting meal.
• Enjoy it with roti or naan for dipping.
• Use it as a dip with papadums or vegetable sticks.
• It’s also delicious with a side of dal and a simple vegetable stir-fry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage (up to 2 months). Just thaw it completely before reheating.

FAQs

Let’s answer some common questions!

What type of spinach works best for this gravy?

Indian spinach (Palak) is ideal, but any type of spinach will work. Baby spinach is a good alternative for a milder flavor.

Can I make the spinach and coconut paste ahead of time?

Absolutely! You can make both pastes a day in advance and store them in the refrigerator.

How can I adjust the thickness of the gravy?

Add more or less of the reserved spinach water to adjust the consistency.

What is the best way to temper the spices for optimal flavor?

Make sure the oil is hot before adding the mustard seeds. Wait for them to splutter before adding the other spices.

Can I use a different type of dal instead of chana dal?

While chana dal is traditional, you can experiment with toor dal or moong dal. The flavor will be slightly different, but still delicious.

Is this gravy suitable for freezing?

Yes, it freezes well! Just make sure to store it in an airtight container.

I hope you enjoy this Spinach Gravy as much as my family does. Happy cooking! Let me know in the comments how it turns out for you.