Palak Saag is a simple and nutritious Indian spinach curry made with fresh spinach, garlic, onions, tomatoes, and aromatic spices. The spinach is cooked and blended into a smooth, flavorful curry that pairs beautifully with roti, naan, paratha, or steamed rice.
Ingredients
For the Spinach
- 500 g fresh spinach (palak)
- 4–5 garlic cloves
- 1–2 green chilies
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- Salt to taste
- ½ cup water, as needed
For the Curry
- 1 tablespoon oil or ghee
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 2–3 garlic cloves, finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- Salt to taste
Optional
- 1 tablespoon fresh cream for a richer curry
- 1 teaspoon lemon juice
- A pinch of asafoetida (hing)
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How to Make Palak Saag
Step 1: Prepare the Spinach
Wash the spinach thoroughly under running water to remove dirt and grit. Remove any tough stems and roughly chop the leaves.
Step 2: Blanch the Spinach
Bring a pot of water to a boil. Add the spinach and blanch it for about 2 minutes. Transfer the spinach immediately to cold water to help preserve its fresh green color.
Drain well.
Step 3: Make the Spinach Puree
Add the blanched spinach, green chilies, garlic, and a little water to a blender. Blend until smooth. Keep the puree aside.
Step 4: Prepare the Tempering
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them crackle.
Add chopped garlic and sauté until lightly golden. Add the chopped onion and cook until soft and translucent.
Step 5: Add Tomatoes and Spices
Add the chopped tomato and cook until soft. Add turmeric, red chili powder, coriander powder, and salt.
Cook for another 2–3 minutes until the oil begins to separate from the mixture.
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Step 6: Cook the Spinach
Add the prepared spinach puree to the pan and mix well.
Cook over low to medium heat for about 5–7 minutes. Avoid overcooking the spinach, as prolonged cooking can affect its fresh flavor and color.
Add a little water if the curry is too thick.
Step 7: Finish the Curry
Add garam masala and mix well. For a creamy version, stir in fresh cream.
Turn off the heat and add a little lemon juice if you prefer a mild tangy flavor.
Serving Suggestions
Serve Palak Saag hot with:
- Roti
- Chapati
- Naan
- Paratha
- Jeera rice
- Steamed rice
- Dal and rice
A small spoonful of ghee on top adds extra richness and flavor.
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Tips for Perfect Palak Saag
- Use fresh, tender spinach for the best flavor.
- Blanching the spinach briefly helps retain its bright green color.
- Do not add too much water while blending.
- For a rustic texture, blend the spinach only partially instead of making it completely smooth.
- Garlic adds an important savory flavor, so adjust it according to your taste.
- Add lemon juice only after turning off the heat for a fresher flavor.
Variations
Palak Saag with Paneer
Add cubes of lightly fried paneer to the cooked spinach curry for a protein-rich version.
Creamy Palak Curry
Add 1–2 tablespoons of fresh cream toward the end for a richer and smoother curry.
Spicy Palak Saag
Increase the green chilies or red chili powder if you prefer a hotter curry.
Preparation Time
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 3–4
Conclusion
Palak Saag is an easy way to include leafy greens in your everyday meals. Its combination of spinach, garlic, onions, tomatoes, and Indian spices creates a comforting curry that is both flavorful and versatile. Serve it fresh with warm roti, paratha, naan, or rice for a wholesome homemade meal.
[…] Read this – Palak Saag (Spinach Curry) Recipe […]