Lehsuni Palak Recipe | How to Make Palak ka Saag | Spinach Gravy Recipe

What is Lehsuni Palak?

Lehsuni Palak Recipe is a spinach preparation with strong flavors of garlic and subtle flavors of coriander and mint. It is a very simple and quick recipe which makes absolutely delicious and mouthwatering spinach preparation. It is a nice break from the regular spinach recipes that are prepared. Do try the Lehsuni Palak Recipe as it is a

Recipe using spinach
Recipe for winters

Let’s talk about the ingredients for Lehsuni Palak

This recipe doesn’t call for any tomato or yogurt. Onions, ginger, chilies, and garlic form the base of the gravy. Fresh cream and grated cottage cheese (paneer) add to the texture of Lehsuni Palak.

In India, during winter lots of green vegetables are available. And kids are annoyed every second day to see something green for the meals :(I am a recipe developer, not a farmer. I can’t change the vegetables available {for that matter even farmers can’t do that, they too have to grow vegetables according to the climate ;)}. All I can do is trying making different recipes with the same veggies. And Lehsuni Palak Recipe was another step in this direction.

How to make Lehsuni Palak

1.Blanch spinach : Heat sufficient water in a pan. Add 1 tsp white vinegar. Add the spinach leaves and let them cook till soft (approx 5 minutes). Take them out and put in ice cold water for 2-3 minutes. Adding vinegar while boiling spinach help spinach to maintain its green color. Putting the boiled spinach in ice cold water helps to maintain the green color and nutrients of spinach.

2. Prepare the base of the gravy : Heat 3 tbsp oil. Add 1 cup chopped onions, 1 tsp chopped ginger, 5-6 cloves of garlic, a pinch of nutmeg and 5 green chilies. Cook everything for 5-6 minutes.

3. Add the greens : Add 1/4 bunch of coriander and 1/4 bunch of mint leaves. Now add the blanched spinach and cook for a couple of minutes.

4. Make a paste : Let spinach mix cool down. Once it’s cool grind it.

5. Cook garlic : Heat 1 tbsp butter. Add whole garlic cloves. Cook on low flame for 2-3 minutes.

6. Add dry fenugreek leaves and spinach paste : Add 1 tbsp dry fenugreek leaves and cook them for a minute, till they are aromatic. Add the spinach paste. Cook for 2-3 minutes.

7. Add cream and cottage cheese : Switch off the flame. Add 2 tbsp fresh cream.Add 1 cup grated cottage cheese. Switch on the flame and cook a couple of minutes.Switching off the flame while adding fresh cream ensures that the cream doesn’t curdle.

8. Add salt | Check the seasoning and consistency : Add salt to taste. Check and adjust the seasoning and consistency. Spinach has its own salt, so be careful while adding salt to the spinach gravies.

9. Bon appétit : Enjoy Lehsuni Palak with butter naan or lachchha parantha or jeera rice.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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