Spinach Recipe – Authentic Indian Palak Sabzi with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Spinach Recipe – Authentic Indian Palak Sabzi with Mustard Seeds

Hey everyone! If you’re anything like me, you’re always looking for simple, healthy, and delicious ways to get your greens in. And honestly, nothing beats a vibrant, flavourful bowl of Palak Sabzi – Indian spinach stir-fry. This isn’t just any spinach recipe; it’s a taste of home, packed with goodness and a lovely little kick from the mustard seeds and chilies. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Palak Sabzi is seriously easy to make – ready in under 15 minutes! It’s a fantastic side dish, a comforting main course with rice, or even a healthy dip. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, and it’s naturally gluten-free and easily made vegan. It’s a win-win!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 bunch organic spinach (about 250g)
• Water, as needed
• 1 cup ice cubes
• Salt, to taste
• 1 teaspoon coconut oil
• 3 dried red chilies
• ½ teaspoon brown mustard seeds
• ¼ teaspoon asafetida (hing)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe:

• Spinach: I always recommend organic spinach for the best flavour and texture. It’s worth it!
• Coconut Oil: This adds a lovely subtle sweetness. You can substitute with ghee or vegetable oil if you prefer, but coconut oil is my go-to.
• Mustard Seeds: Brown mustard seeds are traditional, and they really pop when they splutter in the hot oil. Don’t skip this step!
• Dried Red Chilies: These add a beautiful warmth. Adjust the number based on your spice preference. Kashmiri chilies give a vibrant colour with milder heat.
• Asafetida (Hing): This is a bit of a powerhouse! It adds a unique savoury flavour. It’s often used in Indian cooking to aid digestion.

Tempering/Tadka Variations: The tempering, or tadka, is where the magic happens. Different regions in India have their own spin on it. Some add cumin seeds, others use garlic, and some even include a pinch of turmeric. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a good wash. Roughly chop it – don’t worry about being too precise.
2. Bring a saucepan of water to a boil. Add the chopped spinach and blanch for just 2 minutes. This helps retain that beautiful green colour.
3. Immediately transfer the blanched spinach to a bowl of ice water. This stops the cooking process and locks in the colour.
4. Drain the spinach well and blend it into a smooth puree using a blender or food processor. You might need to add a splash of water to get it going.
5. Now for the flavour! Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop.
6. Add the dried red chilies and asafetida. Sauté for about 10 seconds until fragrant. Be careful not to burn the spices!
7. Pour in the spinach puree and add salt to taste. Cook on medium heat for 3-4 minutes, stirring constantly, until everything is well combined and heated through.

Expert Tips

• Don’t overcook the spinach! That’s how you end up with a dull, mushy result.
• Make sure the oil is hot before adding the mustard seeds. Otherwise, they won’t splutter properly.
• Taste as you go and adjust the salt and spice levels to your liking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan: This recipe is already naturally vegan if you use coconut oil instead of ghee.
• Gluten-Free: It’s naturally gluten-free too!
• Spice Level Adjustments: Add more or fewer dried red chilies, or a pinch of cayenne pepper for extra heat.
• Gujarati Variation: My friend’s mom always adds a touch of sweetness with a pinch of sugar and a squeeze of lemon juice. It’s delicious!
• Punjabi Variation: A little grated ginger and garlic in the tadka adds a lovely depth of flavour.

Serving Suggestions

Palak Sabzi is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With steamed rice and a dollop of yogurt.
• As a side dish with roti or naan.
• As a healthy dip with whole-wheat crackers or vegetable sticks.
• Alongside a lentil curry (dal) for a complete and satisfying meal.

Storage Instructions

Leftovers 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 amazing!

FAQs

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

Blanching the spinach in boiling water and immediately shocking it in ice water is key! This stops the cooking process and preserves the colour.

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

Yes, you can! Thaw the frozen spinach completely and squeeze out any excess water. You may need to cook it for a slightly shorter time – about 2-3 minutes – as it’s already been partially cooked.

3. What is asafetida (hing) and can I substitute it?

Asafetida is a resin with a pungent aroma that adds a unique savoury flavour to Indian dishes. If you can’t find it, you can substitute with a pinch of garlic powder or onion powder, but it won’t be quite the same.

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

Simply adjust the number of dried red chilies you use. You can also add a pinch of cayenne pepper for extra heat.

5. What are some good accompaniments to serve with Palak Sabzi besides rice and yogurt?

Lentil curry (dal), roti, naan, or even a simple chickpea curry (chana masala) all pair beautifully with Palak Sabzi.