Vibrant Palak Curry (Indian Spinach Curry)
30 minutes
1168 reads
About Vibrant Palak Curry (Indian Spinach Curry)
Craving a vibrant, flavorful curry that's ready in minutes? This Palak Curry is your answer! Bursting with fresh spinach and aromatic spices, it's a healthy and delicious weeknight meal that's surprisingly easy to make.This simplified Palak Paneer (without the paneer) features a fragrant blend of onions, tomatoes, ginger, garlic, and warming Indian spices. It's a nutritious and exciting way to enjoy your greens.Serve this authentic Palak Curry with roti, naan, or rice for a complete and satisfying meal that will impress everyone at the table. Follow our step-by-step guide for guaranteed success!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Aromatics
Spices
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Chili Powder optional, red
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
Instructions
- In a food processor or blender, combine the onion, tomatoes, garlic, and ginger. Process until a smooth paste forms. Set aside.
- Heat the oil in a large pan or pot over medium heat. Add the mustard seeds and let them splutter. This releases their nutty aroma. Once they finish spluttering, add the cumin seeds and sauté until they turn light brown and fragrant.
- Add the onion-tomato paste to the pan and mix well. Sauté for a few minutes over low heat until the paste deepens in color and the oil starts to separate slightly.
- Stir in the turmeric powder, red chili powder (if using), coriander powder, garam masala, and salt. Mix well and cook for another 2 minutes to allow the spices to bloom, enhancing their flavors.
- Add the chopped spinach to the pan and stir to combine. Cook for 5-7 minutes over low heat, or until the spinach wilts and becomes tender. Stir occasionally.
- Reduce the heat to low and stir in the yogurt. Mix well until the yogurt is fully incorporated and the curry is creamy. This adds a tangy richness to the dish. Remove from heat.
- Serve the Palak Curry hot with roti, naan, chapati, or rice.
Recipe Notes
Good To Know
- You can add chopped green chilies for extra spice.
- For added crunch, sprinkle roasted peanuts or fried chickpea flour (besan) boondi on top before serving.
- For a richer curry, stir in a spoonful of cashew or almond paste after sautéing the onions and tomatoes, or add a swirl of coconut milk at the end.
- Enhance the tanginess with a splash of tamarind water or lemon juice, especially if your tomatoes aren't very tart.
- Leftover palak curry is great as a filling for wraps or a topping for open-faced sandwiches.
Expert Tips
- Blanch the spinach quickly before blending to maintain its vibrant green color.
- Use fresh ginger and garlic for the best flavor. If using pre-minced, add it towards the end of cooking to prevent burning.
- Adjust the amount of spices to your liking. Start with less and add more as needed.
Storage Instructions
- Store leftover palak curry 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: 77kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 1gSugar: 1g
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3 Comments
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This is awesome! Can’t wait to cook it.
Great recipe! I’m eager to try it.
This looks amazing! Thanks for sharing.