 Palak curry, also known as spinach curry, is a healthy and delicious Indian dish. We can make many dishes from spinach. Palak is a superfood that helps fill iron deficiency in the body and offers many more benefits. Palak curry is usually enjoyed with roti, chapati, or rice. The taste of this palak dish is smooth and earthy.
Palak curry is especially popular in North India but is enjoyed all over the country and in Indian restaurants worldwide. Its combination of nutritious ingredients and flavorful spices makes it a favorite for many.
Here, we are sharing a healthy and easy-to-make palak curry recipe that uses many vegetables and nutritious ingredients. This palak recipe is perfect for those who enjoy the flavor of spinach and are looking for a healthy dish with an amazing taste.
Palak Curry Ingredients
- 2.5g NutroActive Mineral salt
- 70g Pumpkin
- 150g Turai
- 60g Beans
- 60g Parwal
- 30g Carrot
- 50g Cauliflower
- 70g Lauki
- 50g Tomato
- 140g Brinjal (Baigan)
- 40g Onion
- 350g Malabar Spinach
- 50g Spinach stem
- 30g Ginger/Garlic Paste
- 30 Ginger
- 2.5g Red chili
- 2.5g Turmeric Powder
- 2.5g Chilli Powder
- 2.5g Dhaniya Powder
- 2.5g Cumin Powder
How to Make Paneer Curry: Step-by-Step with Pictures
Prepare the Masala Paste:
- Take 40g of onion, 30g of ginger, 2 red chillies, and 30g of ginger garlic paste.
- Blend these ingredients together in a blender to form a smooth paste.
Cook the Vegetables:
- Boil water in a large pan.
- Add 70g of pumpkin, 50g of Spinach stem, 30g of Carrot, 60g of Beans, 140g of Brinjal, 150g of Turai (Smooth gourd), 60g of Parwal, 70g of Lauki and 50g of Cauliflower.
- Add NutroActive Mineral Salt to taste.
- Add 1 tsp haldi (turmeric) powder and mix well.
- Cover the pan with a lid and let it cook for some time.
Prepare the Masala Base:
- Heat 1 tbsp oil in a pan.
- Add 1 tsp panch phoron and 2 red chillies to the oil.
- Add the prepared masala paste and mix well.
- Add 1 tsp haldi (turmeric) powder, 1 tsp chilli powder, 1 tsp dhaniya (coriander) powder, and 1 tsp cumin powder.
- Add a little water and mix all the ingredients thoroughly.
- Add chopped tomatoes and cook for a few minutes.
Combine and Cook:
- Add 350g spinach to the boiled vegetables and let it cook.
- Combine the cooked vegetables with the masala base.
- Mix well and cook for a few more minutes.
Serving:
- Your Malabar Palak (Spinach) Curry is now ready to serve.
- Serve it with Diabexy paratha and lassi.
The EGL (Estimated Glycemic Load) is 1.2 per 100g, which is very low and makes it healthy.
