Palak Ki Sabji | Palak Sabzi
User Reviews
5
58 reviews
Excellent
Palak Ki Sabji | Palak Sabzi
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Palak Ki Sabji is a cooked spinach and potato vegetable dish flavored with onion, garlic, green chilies, and traditional Indian spices. It combines tender potato cubes with finely chopped spinach, cooked until soft and well-seasoned, creating a mildly spiced side dish often served with Indian meals.
Description
This palak sabji starts with sautéed onions and green chilies in neutral oil, followed by garlic and diced potatoes. Turmeric, Kashmiri red chili, coriander, and cumin powders, along with salt, are added for seasoning. Water is incorporated to help cook the potatoes thoroughly. Finally, chopped spinach is mixed in and cooked down to integrate all flavors.
The finished dish offers a balance of soft potatoes and tender spinach leaves with a slight heat from chilies and the aromatic warmth of the spices. The gentle cooking method ensures the greens wilt evenly without becoming mushy.
The recipe is flexible; you can use baby potatoes or new potatoes, adjust the chili levels for preferred spice, and substitute fresh or frozen spinach (thaw and drain first). It can be doubled or tripled as needed for larger batches.
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Ingredients
- 2 tablespoons neutral cooking oil any neutral flavored oil, generic cooking oil
- 3 potato medium-sized or 1.25 cups chopped potatoes
- 200 grams spinach or 3 cups finely chopped spinach
- 1 onion medium-sized or ⅓ cup chopped onions
- ½ teaspoon garlic finely chopped
- 2 to 3 green chilies - sliced or slit
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chili powder or sweet paprika
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder (ground cumin)
- ½ cup water
- salt as required
- ¼ teaspoon garam masala
- 3 tablespoons coconut fresh or frozen, can also add desiccated coconut, grated
Instructions
Preparation
- Rinse spinach leaves very well in water to get rid of any mud clinging on the leaves or stems. Finely chop them and keep aside.If the stems are tender, then only use them to make this dish.
- Rinse, peel and chop potatoes in small cubes. Make sure to chop the potatoes in small cubes, so that they cook faster.
- Finely chop the onion. Also slit or slice 2 to 3 green chilies.
Making palak ki sabji
- Heat 2 tablespoons oil in a pan. Add the chopped onions. Mix well.
- Sauté onions till they turn translucent on medium-low heat.
- Then add sliced or slit green chillies and finely chopped garlic.
- Mix well and sauté for some seconds till the raw aroma of garlic goes away. You can also choose to lightly brown garlic if you prefer.
- Add the chopped potatoes. Mix very well.
- Next add turmeric powder, kashmiri red chili powder, coriander powder and cumin powder. Mix again.
- Add salt as required.
- Add ½ cup of water. Stir to combine.
- Cover the pan with a lid and on a low to medium-low heat cook the potatoes till they are almost done.
- Do check when the potatoes are cooking. In case the water dries up and the potatoes are undercooked, add some more water.
- Simmer and cook till the potatoes are almost done.
- Now add 3 cups finely chopped spinach. Mix the spinach very well and saute till the leaves wilt. Note that spinach gets cooked faster.
- Stir at intervals and saute till the spinach leaves wilts and are softened. Make sure there are no liquids in the pan once the spinach leaves are cooked.
- Add the fresh grated coconut. You can also use desiccated coconut.
- Add garam masala powder. Mix very well and switch off the heat.
- Serve Palak ki Sabji with chapati or poori.
Notes
- Use either regular or baby spinach; include tender stems if desired or omit them for milder texture.
- If using frozen spinach, thaw and squeeze out excess water before adding to the sabji.
- Adjust chili and chili powder amounts to suit your preferred spice level.
- The recipe can easily be doubled or tripled to serve more people.
- Baby or new potatoes can be used, cut into small cubes to ensure they cook quickly and evenly.
Nutrition Information
Show Details
Calories
341kcal
(17%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
563mg
(23%)
Potassium
1391mg
(30%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
6311IU
(126%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin C
68mg
(76%)
Vitamin E
5mg
Vitamin K
327µg
Calcium
109mg
(11%)
Vitamin B9 (Folate)
174µg
Iron
4mg
(22%)
Magnesium
112mg
(28%)
Phosphorus
185mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 563mg | 23% |
| Potassium | 1391mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 6311IU | 126% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 68mg | 76% |
| Vitamin E | 5mg | |
| Vitamin K | 327µg | |
| Calcium | 109mg | 11% |
| Vitamin B9 (Folate) | 174µg | |
| Iron | 4mg | 22% |
| Magnesium | 112mg | 28% |
| Phosphorus | 185mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
58 reviews
Excellent
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