Palak (Spinach Curry)


Palak (Spinach Curry)

Palak - Spinach Curry

This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with Makki ki Roti, or Naan.
4.82 from 22 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 12 oz spinach washed and remove the stems this should be about 8 cups of packed spinach
  • 1 Tbsp ghee clarified butter
  • 1/2 tsp fenugreek seeds mathi seeds
  • 1/2 tsp turmeric haldi
  • 1 Tbsp chopped ginger adrak
  • 2 Tbsp green chili chopped, I prefer serrano chili
  • 1 tsp salt
  • 2 Tbsp besan gram flour
  • 1/2 cup chopped tomato in small pieces
  • 4 cups whole milk

For Seasoning

  • 2 Tbsp ghee clarified butter
  • 1/2 tsp cumin seeds jeera
  • 1/2 tsp red chili powder


  • In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside.
  • Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor.
  • Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds.
  • Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides.
  • Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides.
  • Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.


  • In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn.
  • Pour the seasoning over spinach curry.


Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.
Tried this recipe?Let us know how it was!

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65 thoughts on “Palak (Spinach Curry)

  1. Manjula, I have made this palak countless times, but today I substituted rai for methi and maida for besan, and recipe turned out delicious as always. Thank you!

  2. Really nice recipe! I substituted 3 cups almond milk, and one cup almond yogurt for the milk to made as a vegan dish – It is so satisfyingly creamy! Thank you Manjula for the recipes, and your cooking advice!

  3. Excellent recipe Manjula aunty.. It was an instant hit at home.. I made some minor tweaks – Added paneer, garam masala and kasoori methi towards the end and added garlic in the tadka. This made the most delicious saag paneer I have ever had and tasted the same as the ones you get in a restaurant..

    I have always been a fan of your simple yet delicious cooking. Keep up the great work..

  4. Manjula, second time I am making this recipe and it’s delicious. I used one 16-oz package frozen chopped spinach and came out perfect! My fiance was so impressed. Thank you!

  5. Manjulaji,

    You are the original Indian food youtuber–God sent for us vegetarians in the US. This recipe uses a bit more milk than I like–can we just use 1/2 cup and use with water instead?

  6. 5 stars

    This recipe is New for me….today I will try n offer my radhagovindji….may be my radhagovindji like it’s very much….thanks manjulaji

  7. Dear Manjula when I did a close up, I saw the amount of palak you had. That’s the amount of palak I had in 6 oz. it was 4 cups. My 12 oz was much more than yours. Ty so much
    Also ,your milk seems more than 4 cups

  8. 5 stars
    I tried this recipe and it’s so quick and easy to make, turned out very very tasty.
    Thanks for such an amazing recipe. Would love to make this again and again 🙂

  9. 5 stars
    Hi Manjula ji, I cook sometimes just for fun. Used your recipe and the dish was savoury. Even children liked it who usually balk if you even mention palak 😀 .
    Thank You, Ashok

  10. 5 stars
    I have been looking for a spinach curry recipe that doesn’t have onions and yet tastes divine. Think I found it!! Thank you. We loved this one.

  11. Hi Manjula ji I don’t understand, in your recipe you say 4 cups milk but mention 1/2 cup in blending spinach and 1/2 cup in mizing with Besan what and where is use for the other 3 cups? I like the recipe and would try this but can you please explain and clarify. Thank you. Love your recipes and have tried several with great results.

  12. Hi Manjula ji, your page was recommended by one of my friend. I have tried many of receipes and I must say results have been truly amazing. Above all your recipes are so simple.

  13. Seems extremely simple a recipe.. but i can feel my mouth savoring it. will definitely try this. can you suggest any veggies for me to add in this?

  14. Looks very good. I love your recipes. Whenever I watch your recipes through facebook or email , the video is played from your website. How do I like the videos? Please create a link in your site to like the videos.
    Thank you for sharing your innovative recipes.

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