Kashmiri Palak
A creamy, aromatic spinach curry from the beautiful valleys of Kashmir. This unique dish gets its flavor from fennel and ginger powder, simmered in a luscious yogurt gravy. A comforting and healthy main course.
For 4 servings
Blanch and Puree the Spinach
- Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for 2-3 minutes until it just wilts.
- Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves its vibrant green color.
- Once completely cool, drain the spinach and squeeze out as much excess water as possible. This step is crucial for a thick gravy.
- Transfer the squeezed spinach to a blender or food processor and pulse a few times to create a coarse puree. Avoid over-blending. Set aside.
Temper the Spices (Tadka)
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. You'll see faint wisps of smoke.
- Immediately turn off the heat and let the oil cool down for about 30-45 seconds. This mellows its pungent flavor.
- Turn the heat back on to low. Add the cumin seeds and hing. Let them sizzle and become fragrant for about 30 seconds.
Create the Yogurt Gravy
- Ensure the heat is on the absolute lowest setting. Slowly pour the well-whisked curd into the pan, stirring continuously and vigorously with a whisk or spoon.
- Continue stirring for 2-3 minutes without stopping until the curd is well incorporated and heated through. This prevents it from splitting.
- Add the fennel powder, dry ginger powder, Kashmiri red chilli powder, and turmeric powder. Stir well and cook for another 2 minutes until the spices are fragrant and you see specks of oil separating at the edges.
Simmer and Finish
- Add the coarse spinach puree and salt to the pan. Mix everything thoroughly to combine.
- Pour in 1/2 cup of water (or more, if you prefer a thinner consistency) and stir well.
- Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing all the flavors to meld together beautifully.
- Turn off the heat. Let it rest for a few minutes before serving.
Serve
- Serve the Kashmiri Palak hot with steamed basmati rice or fresh rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always add whisked yogurt on low heat while stirring constantly to prevent it from splitting or curdling.
- 2Blanching the spinach and then shocking it in ice water is key to preserving its vibrant green color.
- 3Don't over-puree the spinach; a coarse, rustic texture is characteristic of this dish.
- 4Heating mustard oil until it's lightly smoking is essential to mellow its pungent flavor and bring out the true Kashmiri taste.
- 5For the best aroma and flavor, use freshly ground fennel and ginger powder if possible.
Adapt it for your goals.
With Paneer
Add 200g of pan-fried paneer cubes in the last 5 minutes of cooking for a Kashmiri-style Palak Paneer.
GarnishGarnish
For an authentic touch, garnish with a tablespoon of fried shallots (known as 'praan' in Kashmir) before serving.
Creamier VersionCreamier Version
For a richer, more indulgent curry, stir in 2 tablespoons of fresh cream at the very end, after turning off the heat.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, crucial for preventing anemia, as well as vitamins A, C, and K, which support vision, immunity, and bone health.
Promotes Digestive Health
The combination of fennel powder (saunf) and dry ginger powder (sonth) is a classic Ayurvedic remedy for aiding digestion, reducing bloating, and soothing the stomach.
Supports Gut Microbiome
The use of curd (yogurt) introduces beneficial probiotics into the dish, which help maintain a healthy balance of gut bacteria, improving overall digestive function.
Frequently asked questions
Yogurt curdles when exposed to high heat too quickly. To prevent this, always use full-fat yogurt, whisk it until completely smooth, and add it to the pan on the lowest possible heat while stirring continuously until it's fully incorporated and gently warmed.