Spinach Sabzi Recipe – Easy Palak Recipe with Green Chillies

Last Updated on 4 months by Neha Deshmukh

Spinach Sabzi Recipe – Easy Palak Recipe with Green Chillies

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, this Spinach Sabzi (Palak Sabzi) is it. It’s a classic Indian side dish that’s quick to make, packed with flavour, and seriously good for you. I first made this when I was trying to eat healthier in college, and it’s been a staple ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Palak Sabzi is more than just a healthy meal; it’s a little taste of home. It’s comforting, flavourful, and comes together in under 30 minutes. Perfect for a busy weeknight! Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with roti, rice, or even as a side with your favourite Indian main course. It’s a winner all around.

Ingredients

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

• 7-8 bunches palak/spinach leaves (finely chopped and washed) – about 250-300g
• 2-3 medium onions (finely sliced)
• 2-3 green chillies (vertically slit)
• 3 tablespoons oil
• 1 tablespoon coriander leaves (chopped)
• Salt to taste
• ½ – 1 teaspoon red chilli powder (adjust to your spice preference)
• ½ – 1 teaspoon turmeric powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Spinach: Fresh spinach is key here. Look for vibrant green leaves that aren’t wilted or bruised. The fresher, the better the flavour!
• Green Chillies: The number of green chillies you use really depends on your spice tolerance. In some regions of India, they use a lot – in others, just a touch. Feel free to adjust! I usually use 2 for a mild kick.
• Turmeric Powder: Don’t skimp on the turmeric! It not only adds a beautiful colour but also has amazing health benefits. Make sure you’re using good quality turmeric powder for the best flavour and colour. It really makes a difference.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this easy Palak Sabzi:

1. Heat the oil in a pan over medium heat.
2. Add the sliced onions and slit green chillies. Sauté until the onions turn translucent – about 5-7 minutes. You want them softened and slightly golden.
3. Stir in the chopped spinach leaves and mix thoroughly. It will seem like a lot of spinach at first, but it will wilt down quickly!
4. Add salt, red chilli powder, and turmeric powder. Combine well, making sure the spinach is evenly coated with the spices.
5. Cover the pan and let the sabzi cook for 15 minutes on low heat until the spinach softens. This is where the magic happens!
6. Uncover and stir occasionally to prevent sticking.
7. Finally, stir in the chopped coriander leaves. Serve hot with roti or steamed rice.

Expert Tips

Here are a few tips to help you nail this recipe:

• Don’t Overcook: Overcooked spinach can become mushy and lose its vibrant colour. Keep a close eye on it and cook until just softened.
• Adjust the Spices: Feel free to adjust the amount of red chilli powder to your liking.
• A Pinch of Garam Masala: For an extra layer of flavour, add a pinch of garam masala towards the end of cooking.

Variations

Want to switch things up? Here are a few variations to try:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chillies and red chilli powder. For a spicier kick, add more of both! My friend, Priya, loves to add a pinch of cayenne pepper too.
• Quick Palak Sabzi: If you’re really short on time, you can sauté the spinach for a shorter period – about 5-7 minutes – for a slightly crunchier texture.
• Palak Sabzi for Festivals like Navratri: During Navratri, many people avoid onion and garlic. Simply omit the onions from this recipe for a vrat-friendly version.

Serving Suggestions

This Palak Sabzi is incredibly versatile! Here are a few ideas:

• Serve it with hot roti or paratha for a classic Indian meal.
• Pair it with steamed rice and a dal for a complete and satisfying meal.
• Enjoy it as a side dish with your favourite Indian curries.

Storage Instructions

Leftovers? No problem! You can store Palak Sabzi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Is this Palak Sabzi good for weight loss? Absolutely! Spinach is low in calories and high in nutrients, making it a great addition to a weight loss diet.
• Can I use frozen spinach for this recipe? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using it. The texture will be slightly different, but it will still taste delicious.
• What is the best way to chop spinach for sabzi? I like to stack the spinach leaves and roll them up tightly like a cigar, then slice them thinly. This makes quick work of chopping a large amount of spinach.
• How can I reduce the bitterness in spinach? Adding a pinch of sugar can help balance out any bitterness. Also, cooking the spinach with a little bit of lemon juice can help.
• Can I add other vegetables to this Palak Sabzi? Definitely! Potatoes, cauliflower, or peas would all be delicious additions.

Enjoy making this simple and delicious Spinach Sabzi! I hope it becomes a favourite in your home, just like it is in mine. Happy cooking!