Spinach Sabzi Recipe – Authentic Indian Palak with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Spinach Sabzi Recipe – Authentic Indian Palak with Fenugreek

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, flavorful Spinach Sabzi (Palak Sabzi) made the traditional Indian way. This recipe is a staple in my home – it’s quick enough for a weeknight dinner, comforting, and packed with nutrients. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Spinach Sabzi isn’t just another leafy green dish. It’s a beautiful blend of earthy spinach, aromatic spices, and a hint of tang. It’s incredibly versatile – perfect with roti, rice, or even as a side with your favorite Indian meal. Plus, it comes together in under 30 minutes! It’s a fantastic way to enjoy the goodness of spinach, even if you’re not usually a huge fan.

Ingredients

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

• 2 bunches fresh spinach leaves
• 1 onion
• Pinch of turmeric powder (about ¼ tsp)
• Pinch of roasted fenugreek powder (Kasuri Methi)
• Pinch of cumin powder
• ½ tsp coriander powder
• ½ tsp ginger garlic paste
• 1 tsp red chili powder (adjust to your spice preference!)
• 1 ½ tbsp olive oil
• ½ tsp cumin seeds
• 2 garlic flakes
• 5-6 curry leaves

Ingredient Notes

Let’s talk ingredients! Using fresh spinach is best, but frozen can work in a pinch (more on that later!). The real star here, though, is the Kasuri Methi – roasted fenugreek powder.

It adds a unique, slightly bitter, and wonderfully fragrant flavor that’s so characteristic of authentic Palak Sabzi. In some regions, like Gujarat, people also like to add a tiny pinch of hing (asafoetida) for extra depth. Don’t skip it if you can find it! It really elevates the flavor. You can find Kasuri Methi at most Indian grocery stores, or easily online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a good wash. Blanch the spinach leaves in hot water for about 3 minutes. This helps retain the vibrant green color and reduces any slight bitterness. Drain immediately and chop it finely. Set aside.
2. Now, heat the olive oil in a pan over medium heat. Add the cumin seeds. When they start to splutter (this is important – it releases their flavor!), add the crushed garlic and curry leaves. Sauté for about 30 seconds until fragrant.
3. Add the chopped onion and sauté until it turns translucent, about 4-5 minutes. Then, mix in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Time for the spices! Add the turmeric powder, roasted fenugreek powder, cumin powder, coriander powder, and red chili powder. Don’t be shy – spices are what make Indian food so amazing! Stir well to combine everything and cook for a minute or so.
5. Finally, add the chopped spinach. Mix it well with the spices and sauté for 8-10 minutes, or until the spinach is wilted and the flavors have beautifully blended. Serve hot with rice or roti.

Expert Tips

• Don’t overcook the spinach! You want it to be wilted, but still retain some texture.
• Adjust the amount of red chili powder to your liking. If you’re sensitive to spice, start with ¼ tsp.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the olive oil.

Variations

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

• Vegan Adaptation: Simply ensure you’re using a plant-based oil like olive oil or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Use 1 tsp red chili powder.
  • Spicy: Add up to 1 ½ tsp red chili powder, or a pinch of cayenne pepper.
• Regional Variations:
  • Punjabi: Add a pinch of garam masala at the end.
  • Gujarati: Add a tiny pinch of hing (asafoetida) along with the cumin seeds.
  • South Indian: Add a finely chopped green chili along with the curry leaves.

Serving Suggestions

Spinach Sabzi is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy roti or paratha.
• As a side dish with dal and rice.
• Alongside your favorite Indian curries.
• Even as a filling for wraps or sandwiches!

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 actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What is the best way to wash spinach? Fill a large bowl with cold water. Add the spinach and gently swish it around to remove any dirt or grit. Repeat this process 2-3 times until the water runs clear.
• Can I use frozen spinach for this sabzi? Yes, you can! Thaw the frozen spinach completely and squeeze out any excess water before adding it to the pan. Keep in mind the texture will be slightly different.
• What is the significance of tempering spices in Indian cooking? Tempering (or tadka) is a crucial step in Indian cooking. Heating the spices in oil releases their essential oils, creating a more fragrant and flavorful dish.
• How can I adjust the bitterness of the spinach? Blanching the spinach helps reduce bitterness. You can also add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
• What are some healthy alternatives to olive oil in this recipe? You can use avocado oil, coconut oil, or even sunflower oil. Ghee (clarified butter) adds a lovely flavor, but is higher in fat.

Enjoy making this Spinach Sabzi! I hope it becomes a regular in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!