5 Easy, Healthy And Tasty Palak Recipes

01/06/2015 8:08 AM IST | Updated 15/07/2016 8:25 AM IST

Spinach or "palak" in Hindi is Indian a nutrient-rich leafy green vegetable that is high in antioxidants, vitamins and folic acid, and we could all do with some more of it in our diet. In fact, recent research shows that spinach can prevent cancer and keep your mind young and agile. It can help prevent diabetes too. It doesn't hurt that this versatile vegetable tastes great too.

Here are five delicious palak recipes that are easy to prepare, and are also suitable for diabetics and children.

Palak paneer sandwich



½ cup crumbled paneer

¾ to 1 cup packed finely chopped palak

½ tbsp lemon juice or ¼ tsp amchur powder

½ tsp. crushed ginger or ginger garlic paste

1 green chili chopped (adjust to suit your taste)

¼ to ½ tsp garam masala

¾ tbsp oil

½ tsp cumin

1 green cardamom

Pinch of turmeric

4 brown bread slices

Butter or ghee as needed (optional)

Fresh onion slices and grated carrots (optional)


  • Trim the edges of the bread and set aside.
  • Sauté cumin in hot oil until it begins to sizzle. Add green chili, ginger and fry till it emits a good aroma.
  • Add chopped palak and turmeric. Stir until the leaves wilt.
  • Add paneer, garam masala, salt to the pan, cook just for 2 to 3 minutes.
  • Set aside the palak paneer on a plate.
  • Apply butter to the bread slices and toast them until crusty in the same pan.
  • Fill the bread with palak paneer and serve. For added nutrition add grated carrots and onion slices.

Palak paratha



1 cup atta/whole-wheat flour

1.25 cups palak finely chopped

¼ tsp garam masala

Salt as needed

Water as needed

1 ½ tsp oil for kneading

Ghee if needed


  • Add oil to a hot pot, add palak and sauté for 2 minutes. Switch off the stove. When the temperature comes down, add atta, salt, garam masala to the pan. Sprinkle water as needed and knead the dough.
  • Add oil and knead it till the dough becomes pliable. Cover and set aside for about 30 minutes.
  • Make 6 to 7 balls of equal size. Flour the rolling area and roll to parathas, slightly thicker than roti. Finish making all the parathas.
  • Heat a tawa on high flame. Toast them on the tawa on both the sides until golden.
  • Serve with chutney or yogurt.

Palak chhole



1 ½ cup boiled chana

1 ½ cup spinach

½ tsp cumin

¾ tsp ginger grated or crushed

½ tsp coriander powder

¼ tsp cumin powder

½ tsp amchur powder

1 green chili

Salt as needed

Oil as needed


  • Rinse palak, drain and set aside.
  • Blend ¼ cup boiled chana with palak and chili. Use water or stock from boiled chana to make a puree.
  • Heat oil in a pan, add hing, cumin. When cumin crackles, add hing and ginger. Sauté until the ginger turns aromatic.
  • Pour the ground chhole palak. Add the rest of the chana, coriander, cumin and amchur powder.
  • Add salt and simmer for a while till the gravy thickens.
  • Serve with rice, roti or pulao.

Palak dal



½ cup dal

1 to 1 ½ cups palak chopped finely

1 green chili

1 small tomato (optional)

1 tbsp ghee or ¾ tbsp oil

1 chopped garlic

½ tsp cumin

Red chili

Pinch of hing


  • Wash and cook dal, tomatoes and chilli with 1 ¼ cup water till smooth. If pressure cooking, allow to whistle twice or thrice. Add more water if needed.
  • When the pressure goes down, open the lid and mash the dal.
  • Heat ghee or oil in a small pan, add cumin, garlic and red chili. When the cumin sizzles, add palak and sauté until it wilts. Add hing and stir.
  • Add this to the cooked dal and stir everything well and cook till palak blends well with dal (just for a few minutes).
  • Serve with rice or roti.

Palak chutney



1 cup palak

¼ to ½ cup grated coconut

1 very small onion

Green chilies as needed

Little tamarind or few drops of lemon juice

½ tsp cumin

Salt to taste

Oil as needed

½ tsp mustard

1 broken red chili

½ tsp cumin

One tsp urad dal

A pinch of hing


  • Sauté cumin seeds, onion and palak lightly in oil.
  • Blend them with coconut, salt and chili.
  • Heat oil in a small pan, add cumin, mustard, dal, red chili. When the dal turns golden, add hing. Pour this tempering to the chutney.
  • Serve palak chutney with idli, dosa or paratha.

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