Dhaba Style Palak Sabji - Just 15 Mins | Spinach Gravy Sabzi Best Side Dish for Rice, Roti, Chapati

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and retains nutrients.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is a cost-effective alternative with a different flavor profile.

Firstly, in a blender take 2 tomatoes, 2 tbsp roasted peanuts, 10 cloves garlic, 1 inch ginger and ½ tbsp sesame.

Grind to a smooth paste. Keep aside.

In a pan heat 2 tbsp oil, add a pinch of hing and sauté 1 bunch of palak.

Sauté for 5 minutes or until the palak is cooked well. Keep aside.

In a kadai, heat 2 tbsp oil, add ½ tsp cumin, 5 cloves garlic and sauté well.

Also add 2 onions and sauté till the onions turn golden brown.

Further add 2 tbsp besan and sauté till the besan turns aromatic.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chili powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.

Sauté 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 flavors are absorbed well.

To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 1 tsp sesame, pinch of hing and ½ tsp chili 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary