Palak gravy, as the name suggests is the base or the gravy prepared mainly with spinach. It has a perfect balance of spices, tanginess of tomatoes and amchur powder and slight sweetness of onion and cream balancing the flavors. It is one of the basic gravy for Indian recipes and can be used to prepare a number of recipes such as palak paneer, palak mushroom, aloo palak, palak corn, etc.
Spinach: Selection of correct spinach is important to get good palak gravy. Pick fresh, green and small-leaved spinach. Further, as with any green vegetable, it is important to clean and wash spinach properly. Discard the spinach leaves with holes or cuts. Wash them thoroughly.
Onions: Chopped onions have been used to make palak gravy. A good quantity of onions is used. It adds a lot to the taste and texture of the green gravy.
Tomato puree, ginger paste, chili paste, and garlic paste: I always have a stock of these paste and puree in my fridge and therefore I like to use these as they come handy. You can use the chopped version too.
Spices: A number of spices have been added at the different stages of the gravy preparation. Mace (javitri) is added in the tempering. Cloves (laung) are added while grinding the spinach. Garam masala powder and black pepper powder are added along with red chili powder, amchur powder, turmeric powder, etc to the gravy.
Butter, cream, and ghee: I would always find my spinach gravies turning a bit bitter. They would not taste good and creamy. Then I started using clarified butter or ghee to make the palak gravy. Further adding little cream and butter makes the taste and texture of the gravy so much better.
Tempering: I like to finish off the green gravy with a tempering of garlic and fresh red chili. It adds to the taste and look of the gravy. However, it is totally optional.
Add in boiled and salted sweet corn or kabuli chana to this gravy and serve palak corn or chole palak with the bread of your choice.
1.This recipe serves 4 persons.
2.In a large vessel heat 2-3 cups of water. Add little salt and a tsp of sugar to it.
3.Add in the spinach leaves from 1 bundle spinach.
4.Let these come to a boil and then transfer to ice cold water.
5.Let the spinach leaves sit in cold water for 3-4 minutes, then transfer to a grinding jar. Add in 2 cloves (laung).
6.Grind to a fine paste.
7.Heat 2 tbsp of ghee/clarified butter.
8.Add ½ tsp of cumin seeds (jeera), ¼ tsp asafetida (heeng) and ½ a piece of mace (javitri). Cook on low flame til spices turn aromatic.
9.Next add 1 cup of chopped onions. Cook on medium flame till onions are golden.
10.Add 1 tsp ginger paste, 2 tsp garlic paste and 1 tsp green chili paste. Cook for a minute.
11.Add 1 cup tomato puree.
12.Cook on medium to high flame till the oil separates.
13.Add the spices i.e. 1 tsp red chili powder, ¼ tsp turmeric powder and little salt to taste. Cook for a minute.
14.Add the spinach paste. Cook for 2 minutes.
15.Next add 2 tbsp heavy cream, 1 tbsp butter, ½ tsp black pepper powder, ½ tsp garam masala powder (not in picture), ½ tsp dry mango (amchur) powder and a tbsp of dry fenugreek leaves (kasuri methi). Cook for a couple of minutes.
16.Transfer to a grinding jar and let it cool down.
17.Grind to a smooth gravy.
18.Transfer to a pan. Add water as per the desired consistency. Cook for 4-5 minutes till the fat oozes. Check and adjust the seasoning and consistency.
19.Prepare a tempering. Heat 1 tsp of butter. Add 1 tsp minced garlic and 1 slit red chili.
20.Add the tempering to the palak gravy.
21.Use the palak gravy to make the gravy recipes of your choice. Bon appetite!
PREP TIME 30 minutes
COOK TIME 20 minutes
TOTAL TIME 50 minutes
For Spinach puree:
For Spinach Gravy:
For tempering: (optional)
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