The first thing that springs to mind when someone says palak is either palak paneer or palak dal. These are the pretty standard recipes that we adore. But there is just so many times you can eat either of them. So how about palak stir fry?? I like using the combination of ginger, green chillies and onions in a lot of recipes.
They add ton of flavour to the otherwise bland run-of-the-mill vegetables. Some of the veggies I like with this combination are palak/spinach, thotakura/amaranthus, aratikaya/plantain and who can forget the eternal combination of ginger and chillies with brinjal. This cooking method is very nutritional as the overall cooking time of the greens is less and since you are not adding any other major ingredient, you will end up eating more of the greens.
For making this palak stir fry recipe you need:
Spinach – 1 medium sized bunch, stems removed, washed and chopped
Onion – 1 small finely chopped
Ginger – 1 inch piece, peeled and grated
Green chillies – 3 to 4 or according to taste chopped
Cumin seeds – 1/2 tsp
Corainder powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – according to taste
Oil – for tempering
Heat some oil in a pan. When the oil is hot enough add cumin seeds and allow to splutter.
Add ginger and green chillies and fry for a minute till the raw smell of the ginger disappears and the green chillies blister slightly.
Add the chopped onions and continue frying till the onions turn translucent and fry slightly.
Add the coriander powder and turmeric powder and mix well so the all the spices combine well.
Add the chopped spinach and fry till the spinach wilts. Do not add water as the spinach will release some of its moisture as it is cooking. Also add the salt at the end. Spinach tends to reduce a lot in quantity as it cooks. So it is always good to add salt at the end.
Mix all the ingredients well.
Serve hot with rice.