Vibrant Palak Bahar: A Healthy Spinach and Broccoli Stir-Fry

25 minutes

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Spicy potato and broccoli curry garnished with coriander leaves and puffed millet on a white plate.
Colorful Indian vegetarian potato and broccoli curry topped with fresh herbs and crunchy puffed millet.

4.80 from 5 votes
BengaliHomestyle CookingIndian

About Vibrant Palak Bahar: A Healthy Spinach and Broccoli Stir-Fry

Craving a vibrant, healthy meal that's ready in minutes? This Palak Bahar is a flavor-packed, Indian-inspired stir-fry that's both quick and easy to make.
Fresh spinach and broccoli are tossed with aromatic spices and a hint of chili, creating a dish that bursts with nutrients and deliciousness. Imagine the fragrant steam rising from your plate, a symphony of flavors ready to tantalize your taste buds.
Whether you're looking for a healthy weeknight dinner or a light and satisfying lunch, this simple Palak Bahar is the perfect choice.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories452 kcal
Serves2
Served AsDinnerLunch
Recipe TasteSalty

Ingredients
 

Produce

Spice Paste

Spices and Oil

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Instructions
 

  • Blanch the chopped spinach in boiling water for 1 minute. This helps retain its vibrant green color. Immediately plunge the spinach into ice water to stop the cooking process. This step also helps maintain its texture. Once cooled, drain well and blend into a smooth paste. Set aside.
    Fresh green chutney made with herbs and spices, perfect for Indian snacks and meals.
  • Combine the tomato paste and ginger-garlic paste in a small bowl. Mix well and set aside.
    Fresh ginger, green chili, tomatoes, garlic cloves, on dark kitchen countertop for cooking.
  • Heat the mustard oil in a pan or skillet over medium heat. Add the cumin seeds and sesame seeds. Sauté for about 30 seconds until fragrant. This blooming of spices enhances their flavor.
    Spicy green vegetable curry with broccoli and potatoes in a savory sauce.
  • Add the tomato-ginger-garlic paste to the pan. Sauté for 1-2 minutes until the raw smell disappears.
  • Stir in the spinach paste. Cook for another 2-3 minutes, stirring occasionally.
  • Add the cubed potatoes and broccoli florets to the pan. Season with salt and garam masala. Stir well to combine.
  • Sprinkle a little water over the vegetables, cover the pan, and cook for 5-7 minutes, or until the potatoes and broccoli are tender-crisp.
    Savory vegetable curry with potatoes and broccoli on a white plate, rich and flavorful Indian vegetarian dish.
  • Serve hot and enjoy!

Recipe Notes

Expert Tips

  • For a richer flavor, try using a combination of spinach varieties, such as baby spinach and mature spinach.
  • Blanching the spinach before blending helps to retain its vibrant green color and reduces the bitterness.
  • Adjust the consistency of the palak dish by adding more water or cream as needed.

Storage Instructions

  • Store leftover palak in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave.

Also See

Recipe Video

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4.80 from 5 votes

Recipe Nutrition

Calories: 452kcalCarbohydrates: 79gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 219mgPotassium: 2855mgFiber: 21gSugar: 12gVitamin A: 3825IUVitamin C: 585mgCalcium: 333mgIron: 7mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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