Palak Tadka Recipe

Cooking Directions

• STEP 1.Wash the spinach leaves thoroughly and blanch them in boiling water for a few minutes. Drain and set aside.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes and cook until they turn soft.
• STEP 4.Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
• STEP 5.Add the blanched spinach leaves and mix everything together. Cook for a few minutes until the flavors blend.
• STEP 6.In a separate pan, heat ghee and add dried red chilies, garlic, and cumin seeds. Fry until they turn aromatic.
• STEP 7.Pour this tempering over the cooked spinach and mix well. Serve hot with roti or rice.

Cooking Tips

• Blanching the spinach helps retain its vibrant green color and removes any bitterness.
• Adjust the spice levels according to your preference.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the dish.

Storage and Serving

• Palak Tadka is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.