Spinach (Palak) is a powerhouse of nutrition and flavor, loved for its tender leaves and vibrant green color. This leafy green is rich in iron, calcium, fiber, and vital vitamins such as A and C. Perfect for preparing classic dishes like palak paneer, spinach dals, or creamy soups, it can also be blended into smoothies for a nutrient boost. Whether sautéed, steamed, or added to curries, Spinach offers a fresh, earthy taste and a soft, silky texture that makes it a favorite in kitchens worldwide.
 
Recipe You Should Definitely Try:
Palak Paneer (Spinach & Cottage Cheese Curry)
Ingredients (Serves 3–4):
Fresh spinach (palak) – 250g (washed and chopped)
Paneer (cottage cheese) – 200g (cubed)
Onion – 1 medium (finely chopped)
Tomato – 1 medium (pureed or finely chopped)
Garlic – 4–5 cloves
Ginger – ½ inch piece
Green chili – 1 (optional)
Cumin seeds – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Oil or ghee – 2 tbsp
Water – as needed
Fresh cream – 1 tbsp (optional, for garnish)
Method:
1. Blanch the Spinach:
Boil water in a large pot.
Add chopped spinach and cook for 2 minutes.
Immediately transfer to cold water (ice bath) to retain green color.
Drain and blend spinach with garlic, ginger, and green chili into a smooth puree.
2. Prepare the Masala:
Heat oil/ghee in a pan.
Add cumin seeds. When they splutter, add onions and sauté until golden.
Add tomato puree, turmeric, red chili powder, and salt.
Cook until the oil starts separating.
3. Add Spinach & Paneer:
Add spinach puree to the pan. Mix well and cook for 4–5 minutes.
Add paneer cubes and a splash of water if needed.
Simmer for 2–3 more minutes.
Sprinkle garam masala and mix gently.
4. Finish & Serve:
Add a swirl of fresh cream on top if desired.
Serve hot with roti, naan, or jeera rice.
Pairs With:
Butter naan or tandoori roti
Jeera rice or plain basmati rice
Boondi raita or cucumber salad