Kashmiri Palak
Kashmiri Palak is a delicious vegetarian dish from the northern Indian state of Kashmir. It's a spinach-based curry that is cooked with a blend of aromatic spices and has a rich, creamy texture. The dish is gluten-free and vegetarian, making it suitable for many dietary preferences. It's also a great source of iron and other micronutrients found in spinach. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
88 kcal
Protein
5 g
Carbs
12 g
Fat
4 g
Fiber
4 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Mustard oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Plain Water
0.25 small cup (50g)
Spinach
1 cup, chopped (200g)
Ginger, fresh
1.5 tsp grated (3g)
Chopped Tomato
1 small cup (100g)
Chopped Onion
0.5 small cup (50g)
Garlic paste
1.5 tsp (7.5g)
Kashmiri Red Chili Powder
1 tsp (5g)
cardamom powder
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat.
Add asafoetida, cumin seeds. Sauté for a minute until they become aromatic and start to splutter.
Add the finely chopped onion and sauté until it turns translucent.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomato and cook until it becomes soft and mushy.
Reduce the heat to low and add the Kashmiri red chili powder, turmeric powder, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt. Mix well and cook for a couple of minutes to blend the flavors.
Add the chopped spinach and sauté for about 3-5 minutes until it wilts and starts to cook down.
Pour in the water, stir, and cover the pan with a lid. Let it simmer on low heat for about 5-7 minutes, or until the spinach is tender and the flavors are well combined.
Once the spinach is cooked