Palak Tadka Recipe

Recipe By Slurrp

Palak Tadka is a popular Indian dish made with spinach leaves cooked in a flavorful tempering of spices. It is a nutritious and delicious dish that can be enjoyed as a main course or as a side dish. The spinach is blanched and then sautéed with onions, tomatoes, and a blend of aromatic spices. The tadka, or tempering, adds a burst of flavor to the dish. Palak Tadka is best served hot with roti or rice.

4.3
19 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Palak Tadka
plan
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ingredients serve

Ingredients for Palak Tadka Recipe

  • 1 cup Spinach Leaves
  • 1/2 Onion, Finely Chopped
  • 1 Tomatoes, Finely Chopped
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • 1 Dried Red Chilies
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Ghee Or Clarified Butter
  • As required Salt To Taste
  • as needed Oil For Cooking

Directions: 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.
Nutrition
value
206
calories per serving
16 g Fat6 g Protein8 g Carbs12 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    6g
  • Carbs
    8g
  • Fiber
    12g

MacroNutrients

  • Carbs
    8g
  • Protein
    6g
  • Fiber
    12g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    210mg
  • Iron
    8mg
  • Vitamin A
    4268mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    234mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    70mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    208mg
  • Manganese
    7mg
  • Phosphorus
    92mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp