Spinach Sabzi Recipe – Authentic Palak Recipe with Buttermilk & Ghee

Last Updated on 4 months by Neha Deshmukh

Spinach Sabzi Recipe – Authentic Palak Recipe with Buttermilk & Ghee

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Palak Sabzi. It’s simple, comforting, and packed with flavour. This isn’t just any spinach sabzi, though. We make ours with a generous swirl of ghee and a touch of buttermilk for that perfect tangy finish. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Palak Sabzi is more than just a quick veggie dish. It’s a taste of home, a comforting hug in a bowl. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to sneak in some extra greens! It’s perfect with roti, rice, or even as a side with your favourite dal.

Ingredients

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

• 1 cup Palak (Spinach) leaves (including tender stems) – about 100g
• 1 cup Buttermilk – about 240ml
• 1 teaspoon Rice Flour or Gram Flour – about 5g
• ?? teaspoon Green Chili Paste – adjust to your spice preference
• 1 teaspoon Sugar (adjust to taste) – about 4g
• To taste Salt
• ?? teaspoon Turmeric powder – about 2g
• 1 teaspoon Clarified Butter (Desi Ghee) – about 5ml
• ?? teaspoon Cumin Seeds – about 2g
• A pinch Asafoetida (Hing)
• 2-3 Red Chillies
• 4-5 Garlic cloves (cut into pieces)

Ingredient Notes

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

Palak (Spinach): Don’t discard the tender stems! They’re full of nutrients and add a lovely texture. Look for spinach leaves that are vibrant green and crisp – that’s how you know they’re fresh.

Buttermilk: Buttermilk adds a wonderful tanginess and helps create a creamy texture. It really balances the earthy flavour of the spinach.

Rice Flour/Gram Flour: We often use rice flour in our family, but gram flour (besan) works beautifully too! It helps to bind the sabzi and gives it a nice, slightly nutty flavour.

Green Chili Paste: This is where you can really customize the heat. Start with a small amount and add more to taste. I usually use around ½ a teaspoon, but my husband likes it spicier!

Asafoetida (Hing): Don’t be scared off by the smell! It mellows out when cooked and adds a unique umami flavour. Plus, it’s known for its digestive properties – a little bonus!

Desi Ghee: Honestly, ghee is non-negotiable in this recipe. It adds a richness and aroma that butter just can’t replicate. It’s a cornerstone of Indian cooking for a reason!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a good wash. Chop the leaves and stems – don’t be shy with the stems!
2. Pop the chopped spinach into a microwave-safe bowl and microwave on high for about 4 minutes, without a lid. This wilts it down beautifully.
3. Once cooled enough to handle, blend about 1 teaspoon of the cooked spinach into a smooth puree. Mash the rest with a fork – we want some texture!
4. In a pan, combine the mashed spinach, spinach puree, buttermilk, salt, green chili paste, sugar, and turmeric. Give it a good stir.
5. Now, mix your rice flour (or gram flour) with a little water to form a smooth paste. Add this to the pan.
6. Cook the mixture on low heat, stirring constantly, until it starts to bubble. Adjust the consistency with a little water if it gets too thick. Simmer for about 5 minutes.
7. While the sabzi is simmering, let’s make the tempering! Heat the ghee in a small pan.
8. Add the cumin seeds, asafoetida, garlic pieces, and red chillies to the hot ghee. Sauté until the garlic turns golden brown and fragrant. Be careful not to burn the garlic!
9. Pour the hot tempering over the spinach mixture and give it a final, good mix.
10. Serve hot with roti or rice.

Expert Tips

A few little things to keep in mind for the perfect Palak Sabzi:

• Achieving the right consistency: You want the sabzi to be thick enough to coat the back of a spoon, but not so thick that it’s pasty. Add water gradually to adjust.
• Preventing the spinach from becoming bitter: Microwaving the spinach helps to reduce any potential bitterness.
• The importance of continuous stirring: Seriously, don’t walk away! Stirring prevents sticking and ensures even cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Adaptation: We already use rice flour, which is naturally gluten-free! Just double-check your asafoetida (hing) to ensure it hasn’t been processed with wheat flour.

Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chili powder directly to the sabzi for an extra kick.

Regional Variations: In some parts of India, people use mustard oil instead of ghee for a more pungent flavour. My grandmother swore by it!

Serving Suggestions

This Palak Sabzi is incredibly versatile. It’s fantastic with:

• Warm, fluffy roti
• Steaming hot rice
• A side of creamy dal
• A dollop of yogurt for extra coolness

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.

FAQs

Let’s answer some common questions:

What is the best way to wash spinach thoroughly? Fill a large bowl with cold water. Submerge the spinach and swish it around to loosen any dirt. Lift the spinach out (leaving the dirt behind) and repeat a few times until the water is clear.

Can I use frozen spinach in this recipe? You can, but the flavour won’t be quite as vibrant. Thaw the frozen spinach completely and squeeze out as much excess water as possible before using.

What can I substitute for buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes to curdle.

How can I adjust the sourness of the sabzi? Add a little more sugar to balance the tanginess.

Why is asafoetida used in Indian cooking, and can I skip it? Asafoetida adds a unique savoury flavour and aids digestion. If you absolutely can’t find it, you can skip it, but it does add a special something to the dish.

Enjoy this Palak Sabzi! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!