Easy Palak Sabji Recipe | Dhaba Style Palak Sabzi Curry
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 4 Servings
- Category: sabji
- Cuisine: north indian
Ingredients
- 1 bunch palak / spinach (finely chopped)
- 2 tomato
- 2 tbsp roasted peanut
- 10 cloves garlic
- 1 inch ginger
- ½ tbsp sesame
- 2 tbsp oil
- pinch hing
- 2 tbps oil
- ½ tsp cumin
- 5 cloves garlic (finely chopped)
- 2 onion (finely chopped)
- 2 tbsp besan
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp salt
- 1 cup water
for tempering:
- 1 tbsp ghee
- ½ tsp cumin
- 1 tsp sesame
- pinch hing
- ½ tsp chilli powder
- 2 tbsp kasuri methi (crushed)
- ½ tsp garam masala
Method
- Firstly, in a blender take 2 tomato, 2 tbsp roasted peanut, 10 cloves garlic, 1 inch ginger and ½ tbsp sesame.
- Grind to smooth paste. Keep aside.
- In a pan heat 2 tbsp oil, add pinch hing and saute 1 bunch palak.
- Saute for 5 minutes or until the palak is cooked well. Keep aside.
- In a kadai, heat 2 tbsp oil, ½ tsp cumin, 5 cloves garlic and saute well.
- Also add 2 onions and saute till the onions turn golden brown.
- Further add 2 tbsp besan and saute till the besan turns aromatic.
- Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
- Saute until the spices turn aromatic.
- Add in prepared tomato puree and cook till the oil separates.
- Further add in water and adjust the consistency.
- Now add cooked palak and mix well.
- Cover and cook until the flavours are absorbed well.
- To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 1 tsp sesame, pinch hing and ½ tsp chilli powder.
- Pour the tempering over the curry, add 2 tbsp kasuri methi, ½ tsp garam masala and mix well.
- Finally, enjoy Palak Sabji with roti or rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.