Spinach Sabzi Recipe – Authentic Indian Palak with Chickpea Flour

Last Updated on 2 months by Neha Deshmukh

Spinach Sabzi Recipe – Authentic Indian Palak with Chickpea Flour

Introduction

There’s just something so comforting about a simple, home-cooked sabzi (vegetable dish), isn’t there? This Spinach Sabzi, or Palak Sabzi as it’s often called, is one of those dishes that always feels like a warm hug. I remember learning this recipe from my dadi (grandmother) – she always said the secret was in the roasted chickpea flour, which adds such a lovely nutty flavour and texture. It’s quick, easy, and packed with nutrients. Perfect for a weeknight meal!

Why You’ll Love This Recipe

This Spinach Sabzi is a winner for so many reasons! It’s incredibly flavourful, comes together in under 20 minutes, and is a fantastic way to get your greens in. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a staple in many Indian households, and for good reason – it’s just that good.

Ingredients

Here’s what you’ll need to make this delicious Spinach Sabzi:

• 2 big bunches fresh spinach leaves
• 1 large onion, finely chopped
• 1 pinch turmeric powder (about 1/4 teaspoon)
• 1.5 tablespoon roasted chickpea powder (besan)
• 1 tablespoon olive oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 teaspoon split gram dal (urad dal)
• 2 dry red chilies
• 2 green chilies, slit
• 5-6 garlic flakes, crushed
• 10-12 curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using fresh spinach is key here – it wilts down beautifully and has the best flavour. But if you’re in a pinch, frozen spinach can work (see FAQs!).

The roasted chickpea powder (besan) is a game-changer. It adds a wonderful nutty flavour and helps to bind the sabzi together. You can find it at most Indian grocery stores, or even roast your own besan at home for an even more intense flavour.

Spice levels can vary a lot depending on your preference and region. Some families like it mild, others like a real kick! Feel free to adjust the number of green chilies and dry red chilies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the spinach. Blanch the spinach leaves in hot water for 3-4 minutes. This helps to retain their vibrant green colour and makes them easier to chop. Drain well, then chop finely and set aside.
2. Now, heat the olive oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – this is when they really release their flavour.
3. Once the mustard seeds splutter, add the cumin seeds and split gram dal. Sauté until the dal turns golden brown. Keep an eye on it, as it can burn quickly!
4. Add the crushed garlic, dry red chilies, green chilies, and curry leaves. Sauté for about 30 seconds, until fragrant. This is where the kitchen starts to smell amazing.
5. Add the chopped onions and cook until they become translucent, about 4-5 minutes. Stir in the turmeric powder and salt.
6. Finally, add the chopped spinach and sauté on medium heat for 8-9 minutes, until it’s well combined and cooked through.
7. Turn off the heat and sprinkle the roasted chickpea powder over the spinach. Mix gently to combine.
8. Serve hot with rice or rotis!

Expert Tips

• Don’t overcook the spinach! You want it to retain some of its texture.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter properly.
• Adjust the salt to your taste. It’s always easier to add more than to take away!

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your olive oil is vegan-friendly.
• Spice Level Adjustments: For a milder sabzi, remove the green chilies or use only one. For extra heat, add a pinch of red chili powder.
• Quick Weeknight Version: Skip the blanching step if you’re short on time. Just wash the spinach thoroughly and sauté it for a bit longer.
• Regional Variations:
  • Gujarati Style: Add a teaspoon of sugar for a touch of sweetness.
  • Punjabi Style: Add a small piece of ginger, grated, along with the garlic.

Serving Suggestions

This Spinach Sabzi is incredibly versatile. It’s delicious served with:

• Steaming hot rice
• Warm rotis or chapattis
• A side of dal (lentils)
• A dollop of yogurt (for a cooling effect)

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 delicious!

FAQs

• What type of spinach is best for this sabzi? Indian spinach (palak) is traditional, but regular spinach works perfectly well.
• Can I make this sabzi ahead of time? You can prep the ingredients (chop the onion, garlic, spinach) ahead of time. But it’s best to cook it just before serving for the best flavour and texture.
• What is roasted chickpea powder (besan) and where can I find it? Besan is made from ground chickpeas. You can find it at most Indian grocery stores. You can also roast it yourself for a deeper flavour.
• Can I use frozen spinach instead of fresh? Yes, you can! Thaw the frozen spinach completely and squeeze out any excess water before using.
• How can I adjust the spice level of this sabzi? Easily! Reduce or increase the number of green and red chilies. You can also add a pinch of red chili powder for extra heat.