In This article explained healthy, quick, and vibrant green Palak Matar recipe that takes only about 10 minutes to prepare. It is an excellent side dish for rice, chapati, or roti.
The recipe focuses on maintaining the bright green color of the spinach and achieving a thick, restaurant-style consistency without using expensive nuts.
Ingredients
Spinach (Palak) – roughly 1 bunch
Green Peas (Matar) – 1/2 kg
Onion – 1 (boiled with spinach)
Green Chilies – 4 (boiled with spinach)
Mustard Oil (or any cooking oil)
Whole Spices: Cumin seeds, Hing (Asafoetida), Cinnamon, Bay leaf, Black Cardamom
Gram Flour (Besan) – 1 tbsp
Spices: Red chili powder, Coriander powder, Turmeric, Garam Masala
Salt to taste
Sugar – 1 tsp
Kasuri Methi – 1 tbsp
Optional: Fresh cream or milk malai, Lemon juice
Step-by-Step Instructions
Prepare the Peas: Boil water and add 1/2 kg of peas. Cook for only 2-3 minutes. Immediately drain and soak them in cold water to keep them green.
Blanch Spinach and Onions: In the same hot water, add the spinach, one whole onion, and four green chilies. Boiling the onion with the spinach helps create a thick gravy. Cook for 3 minutes, then transfer to cold water.
Make the Puree: Once cooled, grind the spinach, onion, and chilies into a smooth paste.
Tempering: Heat mustard oil in a pan. Add cumin, hing, cinnamon, bay leaf, and black cardamom.
Add the Thickener: Add 1 tbsp of gram flour (besan) to the oil and roast slightly. This prevents the gravy from separating.
Add Dry Spices: Add red chili powder, coriander powder, turmeric, and garam masala. Mix quickly.
Simmer the Gravy: Pour in the spinach puree and add salt. Mix well.
Combine: Add the blanched peas and 1 tsp of sugar. Add a little water if the consistency is too thick.
Final Cooking: Cover and cook on medium heat for 5 minutes. Do not overcook, or the color will turn dark.
Finishing Touches: Add kasuri methi and mix. Serve with a dollop of fresh cream (malai) and a squeeze of lemon juice.
Key Tips
Blanching: Boil peas and spinach for only 2-3 minutes.
Ice Bath: Immediately transfer boiled peas and spinach to cold water to lock in the green color.
Thickener: A spoonful of gram flour (besan) is used to prevent the gravy from becoming watery.
Balance: Adding a teaspoon of sugar helps balance the flavors and preserve the green hue.
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