Palak Bhaji (also known as Palak Sabji) is a nutritious and flavorful Indian dish made primarily from spinach (palak), cooked with a variety of spices and seasonings. It’s a simple yet tasty preparation that is commonly served with roti, paratha, or rice.
Key details about Palak Bhaji:
Main Ingredient: Fresh spinach (palak), which is rich in vitamins, iron, and minerals.Spices Used: Common spices like cumin seeds, red chili powder, coriander powder, garam masala, and kasuri methi give the dish its signature flavor.
Flavor Profile: A combination of earthy, savory, and mildly spicy flavors, with a slightly tangy taste from tomatoes.
Health Benefits: Palak is an excellent source of iron, folate, and antioxidants, making this dish great for boosting immunity, improving digestion, and promoting healthy skin.
Variations: Some variations of Palak Bhaji include adding roasted peanuts, chana dal, or besan for added texture and flavor.
Serving: Typically served as a side dish with Indian bread like roti or paratha, or with rice for a wholesome meal.It’s a quick and easy dish to prepare, making it a popular choice for a comforting, healthy meal.
Preparation of palak bhaji sabji
Start by taking 400 gm of fresh spinach (palak). Rinse it thoroughly under running water to remove any dirt or dust, then pat it dry. Once cleaned, chop the spinach into small pieces, making it ready for cooking in the palak sabji recipe.
Preparation of roasted chana dal & peanut mixer
For a creamy base in the palak bhaji sabji, take a handful of roasted peanuts and either roasted chana dal or besan (chickpea flour). Add a little water and grind the mixture in a blender until smooth. This mixture will add a rich flavor and thickness to the dish.
Saute spinach in garlic & cumin(jeera)
To prepare the palak bhaji, heat 1 tablespoon of oil in a pan. Add 1/2 teaspoon of cumin seeds and let them splutter. Add 2 chopped garlic cloves and sauté until they turn light brown. Then, add the chopped spinach along with 1/2 teaspoon of salt. Cook the spinach in its own moisture, stirring occasionally, until it softens. Avoid adding any extra water for the best flavor and texture.
Saute onions
To add more flavor to the palak sabji, heat 2 tablespoons of oil in a pan. Add 2 whole red chilies and 2-3 chopped garlic cloves, sautéing until fragrant. Then add 2 chopped onions and cook until they turn light brown. This mixture will enhance the taste and aroma of the dish.
Add spices and tomato
To continue with the palak sabji, add 1.5 teaspoons of red chili powder and 1.5 teaspoons of coriander powder (dhania powder) to the pan, mixing well with the sautéed onions. Add 1 chopped tomato and 1/2 teaspoon of salt. Cook until the tomato becomes soft and blends with the spices.
Add chana dal & peanut paste
Next, add the peanut and chana dal paste to the pan, stirring well to combine with the cooked spices and vegetables. Sprinkle in 1/2 teaspoon of kasuri methi and a handful of freshly chopped coriander (dhaniya). Pour in 1 cup of water and mix thoroughly, allowing the flavors to blend.
Add palak and cook it
Add 1 teaspoon of garam masala to the pan, then add the previously cooked palak. Mix everything well, cover the pan, and let the sabji cook on low flame for about 5 minutes, allowing the flavors to meld. Your flavorful palak sabji is now ready to serve.
Ingredients for Palak Sabji
400 gm spinach (palak), cleaned and chopped
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 whole red chilies
4-5 garlic cloves, chopped (2 for spinach and 2-3 for onion sauté)
2 chopped onions
1.5 tsp red chili powder
1.5 tsp coriander powder (dhania powder)
1 chopped tomato
1/2 tsp salt (or to taste)
Handful of roasted peanuts
1-2 tbsp roasted chana dal or besan
1/2 tsp kasuri methi
Freshly chopped coriander (dhaniya)
1 cup water
1 tsp garam masala