Indian cooking

Indian cooking / Ingredients / Spinach

Spinach

vegetable

Spinach

Palak

10 g1 large leaf (about 10 g)

Measured purely by mass in grams

Instead of Spinach

Amaranth leaves
Use equal weight; trim tough stems and cook as directed. Yields a very similar melting texture, though red varieties will tint the dish.
Radish leaves
Use equal weight, finely chopped. Slightly more peppery, so sauté for two minutes longer to soften the bite.
Mustard greens
Use 75% of the weight, finely shredded. Adds a robust, peppery bitterness; balance with a tiny pinch of sugar if needed.

Recipes with Spinach

23

Bhutta Methi Palak

Corn with Mixed Greens

Stir-fried Peelings and Scraps

Mixed Vegetables (III)

Haraa Bharaa Tikkis

Spinach, Pea and Potato Cakes

Hariyali Macchi

Monkfish Kebabs

Methi Makhani Palak

Corn with Mixed Greens

Moog aur Palak ki Dal

Dal with Spinach

Yellow Dal with Vegetables

Moong Dal aur Palak

Moong Dal with Spinach

Mor Keerai Kuzhambu

Yoghurt, Spinach & Coconut Curry

Paneer with Spinach

Palak Suva Ki Sabzi

Garlic, Spinach & Dill Dal

Palang ka Kapha

Puréed Spinach

Batter-fried Spinach

Batter-fried Spinach Leaves

Rajasthani Palak Dal

Garlic-Spiced Spinach & Lentil Dal

Mughlai Lamb and Spinach Curry

Classic Mustard Greens

Suvey aur Palak ka Gosht

Stewed Lamb with Spinach & Dill

Tamatar Bhatkalikura

Tomato Curry with Coconut & Spinach

Thotikura Tetakaya

Spinach with Dried Prawns (Shrimp)