Spinach Sabzi Recipe – Authentic Indian Palak Dish with Ginger & Garlic

Last Updated on 3 months by Neha Deshmukh

Spinach Sabzi Recipe – Authentic Indian Palak Dish with Ginger & Garlic

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 comforting bowl of palak sabzi – spinach stir-fry – with a side of warm roti. This recipe is a staple in my family, and I’m so excited to share my version with you. It’s quick, easy, and packed with flavour!

Why You’ll Love This Recipe

This spinach sabzi isn’t just healthy; it’s seriously tasty. It’s a wonderfully vibrant dish, full of earthy spinach notes balanced with the warmth of ginger, garlic, and a hint of spice. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal. Trust me, even picky eaters will enjoy this one!

Ingredients

Here’s what you’ll need to make this delicious palak sabzi:

• 500 gm Spinach
• 2 Onion
• 1 Tomato
• 5-6 Garlic pods
• 0.5 inch Ginger
• 2 Green Chilli
• 1 inch Cinnamon stick
• 1 tbsp Vegetable Oil
• Salt to taste
• Water as required

Ingredient Notes

Let’s talk ingredients for a sec! Fresh spinach is always best – look for vibrant green leaves that aren’t wilted. It really makes a difference in the final flavour.

Now, about the spice level. I like a little kick, but feel free to adjust the green chilies to your preference. Some families in India prefer a milder flavour, while others like to really turn up the heat!

And finally, the oil. Traditionally, many North Indian families use mustard oil for a really pungent flavour. However, vegetable oil works perfectly well and is more readily available. You could also use sunflower oil or any neutral-flavoured oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give the spinach a really good wash. You want to make sure you’ve removed all the dirt.
2. Bring a pot of water to a boil. Add the spinach and blanch it for about 2 minutes. This helps retain that beautiful green colour. Immediately transfer the spinach to a bowl of cold water to stop the cooking process.
3. Now, drain the spinach and pop it into a mixer grinder. Blend it into a smooth paste – you might need to add a splash of water to help it along. Set this aside.
4. Heat the oil in a kadai or a deep frying pan. Add the cinnamon stick and let it sizzle for a few seconds. This releases all those lovely aromas!
5. Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn a beautiful golden brown. This is where the flavour base really starts to build.
6. Next, add the chopped tomato and cook until it’s soft and mushy. You want it to break down completely.
7. Now for the star of the show! Add the spinach paste to the pan and mix well. Add salt to taste.
8. Simmer for 5-7 minutes on low heat, stirring occasionally. This allows all the flavours to meld together beautifully.
9. Finally, garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcook the spinach! Overcooking can make it bitter. Blanching and then a quick simmer is all you need.
• If you find the spinach paste is too thick, add a tablespoon or two of water to loosen it up.
• A pinch of red chilli powder can add a lovely depth of flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chilies.
  • Medium: Use 1-2 green chilies.
  • Hot: Add an extra green chili or a pinch of cayenne pepper.
• Regional Variations:
  • Punjabi Palak Sabzi: Often includes a touch of garam masala for extra warmth.
  • Gujarati Palak Sabzi: Sometimes includes a hint of sweetness from a pinch of sugar or jaggery. My friend’s grandmother always added a tiny bit of jaggery – it’s delicious!

Serving Suggestions

Palak sabzi is incredibly versatile. It’s fantastic with:

• Roti (whole wheat flatbread) – a classic pairing!
• Rice – especially jeera rice (cumin rice).
• Paratha (stuffed flatbread) – a more indulgent treat.
• A side of yogurt (raita) to cool things down.

Storage Instructions

Leftover palak sabzi 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

• Is this sabzi better with fresh or frozen spinach? Fresh spinach is definitely preferred for the best flavour and texture, but frozen spinach can be used in a pinch. Just make sure to thaw it completely and squeeze out any excess water before blending.
• Can I make this sabzi ahead of time? Yes, you can! It actually tastes even better the next day as the flavours have time to develop.
• What is the best way to prevent the spinach from becoming bitter? Blanching the spinach properly and not overcooking it are key to preventing bitterness.
• What kind of roti or rice pairs best with palak sabzi? Plain roti or jeera rice are classic pairings. But honestly, it goes well with almost anything!
• Can I add other vegetables to this spinach sabzi? Absolutely! Potatoes, cauliflower, or peas would all be delicious additions.