Creamy Quick Palak Sabzi Recipe

Cooking Directions

• STEP 1.Blanch the spinach leaves in boiling water for a few minutes. Drain and rinse with cold water.
• STEP 2.In a pan, heat oil and add cumin seeds, chopped onions, and garlic. Sauté until onions turn golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 4.Add the blanched spinach leaves and mix well. Cook for a few minutes until the flavors are well combined.
• STEP 5.Blend the mixture to a smooth paste using a blender or immersion blender.
• STEP 6.Return the mixture to the pan and add cream. Mix well and cook for a few minutes until the sauce thickens.
• STEP 7.Garnish with cream and serve hot with roti or rice.

Cooking Tips

• Blanching the spinach helps in retaining its vibrant green color.
• You can adjust the spice level according to your taste preference.
• Adding a pinch of sugar balances the flavors of the dish.

Storage and Serving

• Leftover creamy palak sabzi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sabzi before serving.
• Serve hot with roti or rice.