Palak fry recipe or spinach fry step by step – A healthy & simple Indian spinach curry recipe with few spices.
Palak or spinach is one of the most loved greens in India. I think the next green is methi (fenugreek). Palak is used in so many different Indian recipes. From soup to curries, this healthy leafy delight can lift up the taste of any dish. Not only it gives the lush green color and add to vibrancy of the dish but also the healthy benefits are imminence. When cooked the right way, palak preserves all its benefits and vital nutrients and also add great taste to recipe.
All green leafy vegetables are good for health especially Palak which has high nutritional value and is extremely rich in antioxidants. Also it is rich source of vitamin A, C, E and K. It is good for your skin and for your tummy 🙂
In North India, palak and other leafy plants are used to prepare curries that are known as Saag. Saag is a leaf-based dish that is mainly prepared from spinach (palak), mustard leaves (sarson), finely chopped broccoli or other greens and spices. Sarson da saag (curry made from mustard leaves) is more common in Hariyana, Uttar Pradesh and Punjab.
I have published a number of recipes using spinach on this food blog; like palak paneer, corn palak shorba, aloo palak, corn palak curry and palak dal. In all these recipes, palak is infused with another ingredient to make it even better. But today I am sharing a dish where palak is the king (or queen ;-)) of the recipe. This dish is called “palak fry”. A simple stir-fried spinach in tomatoes and very few Indian spices. That’s it.
The recipe of palak fry is easy to prepare. If you are bored of eating aloo palak, paneer palak or corn palak then you can ditch the other ingredient and make simple palak fry recipe that goes really well with phulka roti.
Recipe of Palak fry or spinach fry with step by step pictures
Let us start with the step by step recipe of palak fry. To make this delicious curry we will need following ingredients. Palak or spinach, tomatoes, ginger, green chilies and some common Indian dry spices.
First heat a non-stick deep bottom pan or kadhai and heat oil in it. Once the oil is hot add cumin seeds (jeera).
Once the cumin seeds start turning brown, add hing (asafoetida).
Now add finely chopped green chilies and ginger.
Saute the ginger and green chilies for 20-30 seconds.
Now add turmeric powder (haldi) in oil and saute for few seconds.
Add chopped tomatoes and mix.
Cook the tomatoes on medium flame for 2-3 minutes until they become soft.
Once the tomatoes become soft, add palak or spinach. I have washed the palak thoroughly in water for 2-3 times and then chopped it.
Along with palak you can add dry spices like coriander powder, red chili powder, cumin seed powder and salt as per taste.
Mix well and let the spices get cooked for 1 minute.
Now close the lid or cover the kadhai and cook for 4-5 minutes on low flame.
Open the lid and cook for 2 more minutes until most of the moisture evaporates from palak fry sabzi. Delicious palak fry sabzi is ready to serve. Serve this sabji with hot phulka, roti, daal and plain rice.
Palak Fry Recipe Box
- Palak (spinach): 300 grams
- Tomato : 2 medium
- Oil : 1 tbsp
- Jeera (cumin seeds) : 1 tsp
- Hing (asafoetida) : 1/8 tsp
- Turmeric powder (haldi): 1/2 tsp
- Red chili powder: 1/2 tsp
- Ginger : 1 tsp finely chopped
- Green chilies : 2 chilies
- Coriander powder (dhaniya): 2 tsp
- Cumin powder (jeera powder): 1 tsp
- Salt : 1 tsp or to taste
- Cut the palak leaves and remove the stem. Rinse the palak thoroughly in water for at least 3-4 times till all the dirt goes away.
- Let the palak leaves get dry out. Once the leaves are dry chop them.
- Chop the tomatoes, ginger and green chilies.
- Heat some oil in a kadhai and add cumin seeds.
- Once the cumin seeds starts turning brown add hing (asafoetida).
- Now add finely chopped green chilies and ginger and saute them in oil for 20-30 seconds.
- Once the ginger is saute, add turmeric powder in oil and mix it.
- Add chopped tomatoes and mix again.
- Cook the tomatoes on medium flame for 2-3 minutes till they become soft.
- Now add chopped palak or spinach.
- Add dry spices coriander powder, cumin powder, red chili powder and salt as per taste. Mix well.
- Cook the palak with lid open for 1 minute.
- Now cover the pan with lid and cook the palak for 4-5 minutes on low flame.
- Open the lid and cook for 2 minutes until most of the moisture is gone from the palak fry.
- Delicious & healthy palak fry recipe is ready. Serve palak fry hot with phulka, roti, dal and steamed rice.
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