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Palak, or spinach, is a winter staple that thrives in the cool months, offering nourishment and versatility. This leafy green is packed with iron, calcium, vitamins A, C, and K, and antioxidants, making it an excellent choice for boosting immunity during the colder season. Its vibrant green leaves are tender yet robust, lending themselves to various culinary preparations.
Video Credit: Hebbar's Kitchen
In winter, palak is particularly cherished for its warming qualities and its ability to pair seamlessly with other seasonal produce like root vegetables and fresh herbs. Its slightly earthy flavor and smooth texture make it a comforting ingredient in hearty meals. Moreover, palak is quick to cook and retains its nutrients when prepared with care. A staple in Indian households, palak not only enhances the nutritional value of meals but also adds a burst of colour and freshness to winter spreads.
Spinach is also a powerhouse of nutrients, rich in iron, calcium, vitamins, and antioxidants. Across India, it is used in diverse ways—from creamy gravies and hearty stews to crispy snacks and nutritious breads. Its versatility and mild flavour allow it to complement a wide range of ingredients and cooking techniques.
These seven dishes highlight the incredible variety in Indian cuisine and the creativity with which regional cooks incorporate spinach into their meals. Whether you’re looking for something indulgent like Palak Paneer or light and simple like Keerai Masiyal, there’s a palak-based dish for every palate and occasion.
Palak Paneer
A beloved dish from North India, Palak Paneer combines creamy spinach puree with chunks of soft paneer (Indian cottage cheese). The spinach is cooked with onions, tomatoes, ginger, garlic, and spices like cumin, garam masala, and turmeric, creating a rich and vibrant green gravy. Often served with naan, roti, or jeera rice, this dish is a favorite in Indian households and restaurants alike.
Palak Dal
In South India, spinach is often paired with lentils to create a comforting dish called Palak Dal. Toor dal or moong dal is cooked with spinach, tempered with mustard seeds, curry leaves, dried red chilies, and garlic, and flavoured with tamarind or lemon juice for a tangy kick. This dish is typically served with steamed rice and a dollop of ghee, making it a wholesome and satisfying meal.
Palak Thepla
A Gujarati specialty, Palak Thepla is a spiced flatbread made by kneading spinach puree into whole wheat flour along with spices like ajwain, sesame seeds, turmeric, and chilli powder. These soft and flavorful theplas are perfect for travel or lunchboxes and are often enjoyed with yogurt or pickle.
Sai Bhaji
Sai Bhaji is a hearty Sindhi dish that combines spinach with other greens like fenugreek and dill, along with vegetables such as eggplant and carrots. These ingredients are cooked with chana dal (split Bengal gram) and tempered with garlic, green chilies, and cumin. The result is a thick, nutritious stew that pairs wonderfully with steamed rice or Sindhi bhuga chawal (onion rice).
Palak Patta Chaat
This unique street food dish transforms spinach leaves into crispy, flavorful bites. Whole spinach leaves are dipped in a gram flour batter, deep-fried, and then topped with yogurt, tamarind chutney, mint chutney, and a sprinkle of spices like chaat masala. Palak Chaat is a delightful fusion of textures and flavours, combining crispiness with tanginess and spice.
Keerai Masiyal
A simple and nutritious Tamil dish, Keerai Masiyal involves cooking spinach with lentils, green chilies, and garlic, and then mashing the mixture into a smooth consistency. Often seasoned with mustard seed and curry leaf tempering, this dish is served with rice and ghee. Its earthy flavours make it a staple in Tamil Nadu households.
Palak Paratha
Palak Paratha is a wholesome North Indian breakfast or lunch option. Spinach puree is mixed with whole wheat flour and spices to make a soft dough, which is then rolled out and cooked on a hot griddle. These parathas are often stuffed with additional fillings like paneer or potatoes and served with yoghurt, pickle, or butter.
