Craving a taste of the hills? Episode 2 of my Restaurant Special Series is here, inspired by the flavours of Mashobra and the beautiful ππ’π₯πππ₯π¨π°ππ« ππ¨πππ₯. This πππ¬π¨π¨π§π’ πππ₯ππ€ is a perfect blend of earthy spinach and bold garlic, cooked into a rich, comforting curry thatβll make you feel like youβre sitting by a mountain fireplace.
With its vibrant flavours and smooth texture, this dish embodies the essence of mountain cuisineβsimple, hearty, and full of soul. The garlic-infused spinach brings a warmth thatβs both earthy and creamy, creating a balanced harmony of flavours thatβs perfect for any cozy meal. Whether you enjoy it with freshly baked naan or fluffy jeera rice, every bite takes you closer to the peaceful, serene vibes of Mashobra. Itβs more than just foodβitβs a taste of the hills in every spoonful!
| Course | Main |
| Servings | 2 β 3 persons |
| Preparation Time | 20 minutes |
| Cook time | 20 β 30 minutes |
Ingredients for the Palak Puree
|
|
| 200 to 250 grams | fresh spinach |
| 1 or 2 | green chilies, chopped |
| 1 or 2 | small to medium garlic cloves, roughly chopped |
| Β½ inch | ginger, roughly chopped |
| 3 cups | water for blanching spinach |
| 3 cups | water for ice bath |
Ingredients for the Palak Curry
|
|
| 1 small to medium sized | Onion, finely chopped, about 1/3 cup finely chopped onion |
| 1 small to medium sized | Tomato, chopped, about 1/3 cup finely chopped tomatoes |
| 4 to 5 | Small to medium garlic clove / lahsun, finely chopped. water |
| Β½ tsp | Cumin seeds/jeera |
| ΒΌ tsp | Turmeric powder/haldi |
| Β½ tsp | Red chili powder |
| a pinch of | Asafoetida/hing |
| ΒΌ or Β½ tsp | Garam masala powder |
| 1 small to medium | Tej patta/Indian bay leaf |
| 1/3 to Β½ cup | Water or add as required |
| 1 or 2 tbsp | Cream |
| 2 tbsp | Oil or ghee |
| 1 tsp | Kasuri methi leaves/dry fenugreek leaves. Kasuri methi is crushed and added right towards the end, just before adding cream. |
| Salt | As required |
Instructions for Making the spinach puree |
|
| 1 |
Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems. |
| 2 |
Boil 3 cups water in a pan or microwave or electric heater. Add ΒΌ tsp salt to the hot water and stir. Then add the palak leaves in the hot water. Close with a lid and let the palak leaves sit in the water for 2-3 minutes. |
| 3 |
Strain the palak leaves. |
| 4 | Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two. |
| 5 |
Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies. |
| 6 |
Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside. |
Instructions for Making the palak curry |
|
| 1 |
Heat oil or ghee or butter in a pan or Kadhi. If using butter, melt it at low flame making sure that the butter does not brown. |
| 2 |
Add the cumin and let them splutter. |
| 3 |
Then add the Tej Patta or bay leaf. |
| 4 | Add the finely chopped onions. SautΓ© till the onions become golden. |
| 5 |
Then add the finely chopped garlic. SautΓ© till the raw aroma of garlic goes away. No need to brown the garlic. |
| 6 |
Add the chopped tomatoes. Stir and sautΓ© the tomatoes till they soften. |
| 7 |
Once the tomatoes are softened and you see fat releasing from the sides of the mixture, then add the turmeric powder, red chili powder and asafoetida / hing |
| 8 |
Stir very well. |
| 9 |
Then add the palak puree. |
| 10 |
Stir well. |
| 11 |
Add about 1/3 to Β½ cup water or as required. Stir again. |
| 12 |
Simmer for 6-7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now. |
| 13 |
Stir and add garam masala powder. |
| 14 |
Stir gently and simmer on a low flame |
| 15 |
Lastly add cream. Stir gently again so that the cream gets incorporated in the palak gravy uniformly. Switch off the flame. |
| 16 |
Stir and serve the palak hot with some rotis, naan or jeera rice. You can top the palak with some butter or cream also while serving. Also drizzle a few drops of lime or lemon juice on top along with ginger julienne. |
