Get ready to elevate your meals with this vibrant and versatile Palak Sauce! This emerald-green wonder is a staple in Indian cuisine, bringing a burst of flavor and nutrition to any dish it graces. It’s not just a sauce; it’s a celebration of spinach in all its glory.
My love affair with Palak Sauce began during a trip to India, where I was blown away by its rich, velvety texture and complex flavors. I knew I had to recreate it at home, and after some trial and error, I’ve perfected a recipe that captures the essence of this beloved sauce.
What makes this Palak Sauce truly special is the balance of flavors. The earthiness of spinach is complemented by aromatic spices like cumin and garam masala, while a touch of cream adds luxurious richness. The key is to blanch the spinach briefly, preserving its vibrant color and nutritional value.
The aroma that fills your kitchen as this sauce simmers is simply intoxicating. Imagine the scent of garlic and ginger sizzling in ghee, mingling with the fresh, green notes of spinach. It’s enough to make your mouth water before you even taste it.
This Palak Sauce is incredibly versatile. Drizzle it over Breakfast Naan for a unique morning treat, or use it as a dip for crusty Sourdough Rye Bread.
So grab your spinach and let’s create some magic in the kitchen! I can’t wait to hear how you incorporate this sauce into your favorite dishes.
Why Love This Recipe?
- I’ve found this sauce to be a game-changer for meal prep, I make a big batch on Sundays and use it throughout the week to add flavor to grilled chicken, roasted veggies, or even scrambled eggs.
- It’s become my secret weapon for getting more greens into my diet, even my veggie-averse friends can’t resist its creamy, flavorful goodness.
- I love how adaptable this recipe is, I’ve experimented with adding different herbs like mint or cilantro, and it always turns out delicious.
- Unexpectedly, this sauce has helped me reduce food waste, I now have a delicious way to use up any spinach that’s about to go bad in my fridge.
Palak Sauce
Equipment
- Saucepan
- Measuring SpoonsCutting Board
- Blender
- Frying Pan
Ingredients
- 3/4 cup plain yogurt
- 2 tsp garlic, minced
- 2 tsp tomato sauce
- 2 tsp ground cumin
- 2 dried bird eye chilies
- 1 tsp garam masala
- 1 tbsp ghee
- 1 packet frozen chopped spinach
- 1 tsp ground coriander
- Salt to taste
- 1 tsp ginger, minced
- 1/2 cup yellow onions, chopped
Instructions
- Follow the packet instructions to heat frozen spinach in the microwave, or cook fresh spinach in a saucepan until wilted.
- Drain any excess water from the spinach.
- In a pan over medium-high heat, sauté garlic, ginger, chilies, and onions in ghee until fragrant.
- Reduce the heat to medium and stir in cumin, coriander, garam masala, and yogurt.
- Add the cooked spinach and let it simmer for 5 minutes.
- Incorporate the tomato sauce, mixing well.
- Remove from heat and transfer the mixture to a blender.
- Blend until smooth. Serve the hot spinach puree immediately.
Notes
- For a creamier texture, you can stir in a bit of heavy cream or coconut cream before blending.
- If you prefer a spicier kick, add extra chilies or a pinch of red pepper flakes during the sautéing process.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 8 g |
| Protein | 5 g |