Tuesday, 18 June 2013

Basic Palak Gravy

Palak Gravy

When it comes to adding Greens to my cooking, the first Green that comes to my head is Palak. As the cleaning time is less compared to any other local Green that is available. It can done fast and it is tasty and goes well Mushroom,Paneer or Alo.

In this recipe, I am sharing how to make the Basic Palak Gravy. You can use as such or add Mushroom,Paneer etc.


Palak - 2 Bunches (Cleaned,washed and roughly Chopped)
Onion - 1 (Medium, roughly chopped)
Tomato - 1 (Medium, roughly chopped)
Ginger Garlic Paste - 1/4 Teaspoon
Chilly powder - 1 Teaspoon
Dhania Powder - 1 Teaspoon
Garam masala - A pinch
Salt and Oil.
Ghee - Optional


  •  In a vessel, bring a cup of water to boil.
  • once the water starts to boil add the Palak and cook for 4-5 minutes.
  • Then remove it and keep it aside. (Don't throw the water)
  • In the vessel, add a teaspoon of oil and add the onion,tomato at an interval of 2 minutes.
  • Then add GG paste,Chilly powder,dhania powder,salt and Chilly powder and saute well.
  • Then add the water from the palak and let this masala cook well.
  • Once the masala's raw flavour is gone, allow it to cool.
  • Meanwhile, In a blender add the the cooked/blanched Palak and make it into a puree.
  • Once the masala is cooled, make that also in to a puree.
  • Now in a kadai, add the Palak Puree and then add the Masala Puree.
  • Bring it to boil and check salt.
  • Add  a teaspoon of ghee before switching off from the stove. (Optional)


  • Whenever you cook Greens, you should never cover them. 
  • Never take the shortcut of adding the Palak and masala together in the blender and make a Puree. It tastes bitter.
  • So puree them separately and then add together in the kadai. 


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