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# Palak Sabji Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 207 kcal |
| Carbohydrates | 16 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 630 mg |
| Potassium | 394 mg |
| Fiber | 4 g |
| Sugar | 5 g |
| Vitamin A | 748 IU |
| Vitamin C | 16 mg |
| Calcium | 75 mg |
| Iron | 2 mg |
## Ingredients
* 1 bunch palak / spinach *(finely chopped)*
* 2 tomato
* 2 tbsp roasted peanut
* 10 cloves garlic
* 1 inch ginger
* ½ tbsp sesame
* 2 tbsp oil
* pinch hing
* 2 tbps oil
* ½ tsp cumin
* 5 cloves garlic *(finely chopped)*
* 2 onion *(finely chopped)*
* 2 tbsp besan
* ½ tsp turmeric
* 1 tsp chilli powder
* ½ tsp cumin powder
* ½ tsp coriander powder
* 1 tsp salt
* 1 cup water
### for tempering:
* 1 tbsp ghee
* ½ tsp cumin
* 1 tsp sesame
* pinch hing
* ½ tsp chilli powder
* 2 tbsp kasuri methi *(crushed)*
* ½ tsp garam masala
## Instructions
1. Firstly, in a blender take 2 tomato, 2 tbsp roasted peanut, 10 cloves garlic, 1 inch ginger and ½ tbsp sesame.
2. Grind to smooth paste. Keep aside.
3. In a pan heat 2 tbsp oil, add pinch hing and saute 1 bunch palak.
4. Saute for 5 minutes or until the palak is cooked well. Keep aside.
5. In a kadai, heat 2 tbsp oil, ½ tsp cumin, 5 cloves garlic and saute well.
6. Also add 2 onions and saute till the onions turn golden brown.
7. Further add 2 tbsp besan and saute till the besan turns aromatic.
8. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
9. Saute until the spices turn aromatic.
10. Add in prepared tomato puree and cook till the oil separates.
11. Further add in water and adjust the consistency.
12. Now add cooked palak and mix well.
13. Cover and cook until the flavours are absorbed well.
14. To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 1 tsp sesame, pinch hing and ½ tsp chilli powder.
15. Pour the tempering over the curry, add 2 tbsp kasuri methi, ½ tsp garam masala and mix well.
16. Finally, enjoy Palak Sabji with roti or rice.
## Step-by-step
Firstly, in a blender take 2 tomato, 2 tbsp roasted peanut, 10 cloves garlic, 1 inch ginger and ½ tbsp sesame.
Grind to smooth paste. Keep aside.
In a pan heat 2 tbsp oil, add pinch hing and saute 1 bunch palak.
Saute for 5 minutes or until the palak is cooked well. Keep aside.
In a kadai, heat 2 tbsp oil, ½ tsp cumin, 5 cloves garlic and saute well.
Also add 2 onions and saute till the onions turn golden brown.
Further add 2 tbsp besan and saute till the besan turns aromatic.
Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.
Saute until the spices turn aromatic.
Add in prepared tomato puree and cook till the oil separates.
Further add in water and adjust the consistency.
Now add cooked palak and mix well.
Cover and cook until the flavours are absorbed well.
To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp cumin, 1 tsp sesame, pinch hing and ½ tsp chilli powder.
Pour the tempering over the curry, add 2 tbsp kasuri methi, ½ tsp garam masala and mix well.
Finally, enjoy **Palak Sabji Recipe** with roti or rice.
## Video
## Notes
* Firstly, make sure to finely chop the palak, as it will blend well with the gravy.
* Also, you can add grated paneer to make palak paneer recipe in a different style.
* Additionally, the besan gives good creaminess and thickness to the curry.
* Finally, **Palak Sabji Recipe** tastes great when tempered with ghee.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/palak-sabji-recipe-dhaba-style-palak/](https://hebbarskitchen.com/palak-sabji-recipe-dhaba-style-palak/)
