How to prepare Vegetable palak gravy

How to prepare Vegetable palak gravy

Prep Time: 20 mins | Cook time:20 mins | Serves:3 |

Carrot, beans, peas (chopped) – 1 cup
Cauliflower, cut into pieces* – 1/2 cup
Palak (Indian spinach) – 2 cups
Coriander leaves – 1/4 cup
Onion – 1
Chopped garlic – 1& 1/2 tsp
Chopped ginger – 1/2 tsp
Green chilli – 4
Cashew nuts – 8
Curd (plain yogurt) – 1/4 cup
Kasoori methi – 1/2 tbsp
Garam masala – 1/2 tbsp
Turmeric – 1/8 tbsp
Sugar – 1/2 tbsp
Salt – as needed
Butter – 2 tbsp

To temper:
Butter – 2 tbsp
Cinnamon – 1 inch piece
Cardamom – 1
Clove – 1
Cumin seeds – 3/4 tsp


Heat pan with butter, add ginger garlic and fry it well. Add green chilli, cubed onion.

Fry until onion turns transparent. Add spinach, coriander leaves and fry unil spinach reduces in volume.

Just cool down its mixture and grind it with cashew nuts into a smooth paste.

Heat a pan with butter, clove, cinnamon, cardamom followed by cumin seeds.

Add chopped vegetables, salt and 1/4 tbsp sugar. Just toss well. Cook it covered for about 2 mins in medium flame without changing its color. Veggies to get cooked but retain its crunchiness.

Add ground paste, kasoori methi crushed between your palms, garam masala, turmeric, 1/4 tbsp sugar and combine.

Fry it for two mins to cook spinach and vegetables.

Add beaten curd in low flame and mix it well. Adjust water consistency well if needed. Heat it for 2 minutes in low flame and switch off the flame.

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