Savory Spinach and Chicken Gizzard Stir-Fry (Palak Pota)
45 minutes
1188 reads
About Savory Spinach and Chicken Gizzard Stir-Fry (Palak Pota)
Craving a flavor adventure? This Savory Spinach and Chicken Gizzard Stir-Fry, known as Palak Pota, elevates humble chicken gizzards to star status. Tender, flavorful gizzards meet vibrant spinach in this surprisingly delicious and budget-friendly Indian-inspired dish.Imagine aromatic spices mingling with the fresh earthiness of spinach and a gentle kick from green chilies. This simple yet satisfying recipe offers a delightful exploration of textures and tastes, perfect for a quick weeknight meal.Whether it's a speedy dinner or a fulfilling lunch, Palak Pota is sure to become a new family favorite. Get ready to savor every bite!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Chicken Gizzards
- 250 gm Chicken Gizzards cut into small pieces
Produce
- 15 leaves Spinach Leaves fresh
- 4 Chilies broken into pieces, green
Spices and Flavorings
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 0.5 tsp Garam Masala
Oil
- 3 tbsp Oil
Instructions
- Rinse the chicken gizzards under cold running water until clean. This removes any impurities and ensures a fresh taste.
- Heat the oil in a wok or large skillet over medium-high heat. Add the chicken gizzards, salt, red chili powder, and garam masala. Stir well to coat the gizzards evenly with the spices.
- Reduce the heat to low, cover the wok, and cook for 20 minutes. This slow cooking allows the gizzards to become tender and absorb the flavors of the spices. Sauté twice during this time to ensure even cooking.
- Add the spinach leaves and green chilies to the wok. Stir to combine with the gizzards and spices.
- Cover the wok and cook for another 5 minutes, or until the spinach has wilted and the oil starts to separate from the gizzards. This indicates that the flavors have melded together beautifully.
- Transfer the Palak Pota to a serving plate. Serve hot as a flavorful side dish or a light main course.
Recipe Notes
Good To Know
- Do not chop the spinach leaves.
- When sautéing gizzards, cover the pan to prevent splattering.
- For extra tenderness, pressure cook the cleaned gizzards with a pinch of turmeric and salt for 10-12 minutes before adding them to the spinach.
- If you prefer a richer gravy, blend half of the sautéed spinach with a few cashews or a spoonful of yogurt before returning it to the pan.
- To add a subtle smokiness, finish the dish with a quick tempering of ghee, garlic, and whole dried red chilies.
- This dish pairs well with millet rotis or brown rice.
- Leftovers can be used as a filling for wraps or stuffed parathas.
Expert Tips
- Soaking the gizzards in buttermilk or lemon juice for an hour before cooking can help tenderize them further and reduce any gamey flavor.
- Freshly ground spices will enhance the flavor of this dish. Try using a mortar and pestle to grind your own coriander, cumin, and chili powder.
- For a vegetarian version, substitute the gizzards with firm tofu or mushrooms.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 125kcalFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1140mg
Saba Shaikh
Articles: 176
3 Comments
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Looks so wonderful! Thanks for posting.
Absolutely mouthwatering! Great share.
This looks incredible! Thank you.