Spinach Vegetable Curry Recipe – Authentic Indian Palak Sabzi

Last Updated on 2 months by Neha Deshmukh

Spinach Vegetable Curry Recipe – Authentic Indian Palak Sabzi

Introduction

There’s just something so comforting about a warm bowl of palak sabzi – a vibrant spinach and vegetable curry. It’s a dish that instantly reminds me of my grandmother’s kitchen, filled with the aroma of spices and fresh greens. I first made this myself when I was craving that same feeling of home, and honestly, it’s become a regular in my weekly rotation. It’s healthy, flavorful, and surprisingly easy to make! This recipe captures the authentic taste of North Indian cuisine, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Spinach Vegetable Curry isn’t just another sabzi. It’s packed with goodness from a medley of fresh vegetables and the incredible nutritional power of spinach. The cashew paste adds a beautiful richness, and the tempering spices… oh, the spices! They elevate the whole dish to another level. Plus, it’s a fantastic way to sneak in some extra veggies for the family.

Ingredients

Here’s what you’ll need to create this delicious Spinach Vegetable Curry:

• 1 cup Carrot, beans, peas (chopped)
• ½ cup Cauliflower (cut into pieces)
• 2 cups Palak (Indian spinach/spinach)
• ½ cup Coriander leaves (chopped)
• 1 Onion (medium, chopped)
• 1.5 teaspoon Chopped garlic
• 1 teaspoon Chopped ginger
• 4 Green chilies (adjust to taste)
• 8 Cashew nuts
• ½ cup Curd (plain yogurt)
• 1 teaspoon Kasoori methi (dried fenugreek leaves)
• 1 teaspoon Garam masala
• ½ teaspoon Turmeric powder
• ½ teaspoon Sugar
• Salt to taste
• 2 teaspoon Butter
• 2 teaspoon Butter (for tempering)
• 1 Cinnamon stick (1-inch piece)
• 1 Cardamom
• 1 Clove
• ½ teaspoon Cumin seeds

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Palak (Indian Spinach): If you can find Indian spinach, definitely use it! It has a slightly earthier flavor than regular spinach. But regular spinach works beautifully too – just make sure to wash it thoroughly.
• Cashew Paste: This is the secret to a creamy, luxurious curry. Soaking the cashews beforehand makes blending them much easier. Don’t skip this step; it really adds a wonderful texture.
• Tempering Spices: Cinnamon, cardamom, clove, and cumin seeds – these aren’t just for show! Gently frying them in butter (the tadka or tempering) releases their aromas and infuses the oil with incredible flavor. It’s a cornerstone of Indian cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the butter in a pan over medium heat. Add the chopped onion, ginger, garlic, and green chilies. Sauté until the onions turn translucent and fragrant – about 5-7 minutes.
2. Now, add the spinach and coriander leaves to the pan. Cook until they wilt down – this usually takes about 3-5 minutes.
3. Once the spinach is wilted, remove the pan from the heat and let it cool slightly. Then, transfer the spinach mixture to a blender along with the cashew nuts. Blend until you have a smooth, creamy paste. Add a splash of water if needed to help it blend.
4. In a separate pan, heat the butter for tempering. Add the cinnamon stick, cardamom, clove, and cumin seeds. Let them sizzle for about 30 seconds, until fragrant. Be careful not to burn them!
5. Add the chopped carrots, beans, peas, and cauliflower to the tempered spices. Add a pinch of salt and sugar. Cover the pan and cook for about 2 minutes, until the vegetables are tender-crisp.
6. Pour in the spinach-cashew paste. Add the kasoori methi, garam masala, turmeric powder, and sugar. Mix well and cook for another 2 minutes, allowing the flavors to meld together.
7. Reduce the heat to low and gently stir in the beaten curd. Be careful not to let it boil, or it might split. Simmer for 2 minutes, adjusting the water consistency to your liking. If it’s too thick, add a little water. If it’s too thin, cook for a bit longer.
8. And that’s it! Your Spinach Vegetable Curry is ready to serve.

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Adding a pinch of sugar balances the flavors beautifully.
• Stirring in the curd on low heat prevents it from splitting.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the butter for a plant-based oil like coconut oil or olive oil. Replace the curd with coconut yogurt or a cashew cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chilies or remove them altogether.
  • Medium: Use 2-3 green chilies.
  • Hot: Add 4-5 green chilies or a pinch of cayenne pepper.
• Regional Variations: In North India, this curry is often made with potatoes and tomatoes. In other regions, you might find variations with different vegetables like eggplant or okra. My friend’s mom always adds a small piece of jaggery for a hint of sweetness.

Serving Suggestions

This Spinach Vegetable Curry is best served hot with:

• Chapati (Indian flatbread)
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)

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 have had time to develop!

FAQs

• What is the best type of spinach to use for this curry? Indian spinach (Palak) is ideal, but regular spinach works great too.
• Can I make this curry ahead of time? Yes! You can make the curry a day or two in advance. The flavors will deepen over time.
• How can I adjust the thickness of the curry? Add water to thin it out, or cook it for a longer time to thicken it.
• What can I substitute for cashew nuts in this recipe? You can use sunflower seeds or almonds as a substitute, but the flavor will be slightly different.
• Is Kasoori Methi essential for the flavor profile? While not essential, Kasoori Methi adds a unique, earthy flavor that really elevates the dish. I highly recommend using it if you can find it!