Palak Tamatar


1/2 kg palak chopped (spinach)
2 Tomatoes chopped
1 Tea spoon oil
1/2 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1/2 Tea spoon lal mirch
Salt to taste


Heat oil in a pan and add rai and hing.
Add palak and tomatoes.
Add salt and lal mirch.
Cover and keep on low flame till the palak is cooked.
Serve with roti.


Palak ki Patalbhaji


250gm Palak (spinach) chopped
1/4 cup besan (bengal gram flour)
1 1/2 cup dahi (curd)
2 Table spoons groundnuts
2 Table spoons oil
1/2 Tea spoon hing (asafoetida)
1 Tea spoon rai (mustard seeds)
1 Tea spoon lal mirch
Salt to taste


Pressure cook palak along with little water and groundnuts.
Remove the extra water in a bowl.
Add besan to the palak and mix very well.
Add dahi, mirch, salt and the water of boiled palak.
Boil it till the besan is cooked.
Can add a little hot water if required.
Heat oil for tempering and add rai and hing.
Pour it on the patalbhaji.
Boil it for a min and remove it from flame .
Serve with rice, bajre ki roti or ghadi chi poli.

Aloo Palak


1/2 kg palak (spinach)
2 potatoes chopped
2 teaspoon oil
1/2 teaspoon rai (mustard seeds)
Pinch of haldi
1/2 teaspoon lal mirch powder
Pinch of hing
Salt to taste


Wash palak leaves in salt water and rinse with fresh water.
The chop coarsely.
Heat oil.
Add rai and hing.
Add aloo.
Sprinkle haldi, mirch and salt.
Mix well.
Pour 2-3 tablespoons of water for potatoes to get cooked.
Cover and cook on low flame.
Add palak and mix well.
Cover till palak is cooked and the sabji is dry.
Serve with hot phulkas.

Tip – Do not overcook palak as it get dis-coloured and its nutritional value depletes.

Palak ki Dal

3/4cup tur dal
1 cup chopped palak (spinach)
1 tomato finely chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1 table spoon of oil /deshi ghee
1/2 tea spoon jeera
1/2 tea spoon haldi
Salt to taste


Pressure cook tur dal with garlic.
Boil it with haldi and salt

For tempering
Heat oil / ghee
Add jeera, red chillies, palak and tomatoes.
Once the tomatoes are soft and cooked add it to dal.

Serve hot with rice or phulkas.

Tip – Same preparation applies to methi (fenugreek) leaves too.

Palak ka Choka


1/2 kg palak (spinach)
2 red chillis
3 cloves of garlic
2 teaspoon oil
Salt to taste


Thoroughly rinse palak leaves in salt and fresh water and chop it.
Heat oil in pan.
Add red chillis and garlic.
Add chopped palak and salt.
Saute for a while till its cooked and the water is evaporated.
Serve hot with phulkas.


  • Palak significantly reduces in volume and hence needs very little salt.
  • Same preparation applies to methi leaves (fenugreek) and bathua.

Palak Paneer


1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice


Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain theĀ  green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.

Tip – While blanching add a pinch of sugar to boiling water to retain green colour.