Garhwali Palak Sabzi
Veg
Spinach stir-fry in ghee — fresh spinach wilted in cow ghee with garlic, dried red chilli, and a pinch of turmeric. Simple, barely spiced, relying on the quality of the mountain-grown spinach and the richness of the Garhwali hill cow ghee, which has a distinctly grassy, aromatic quality from the cows' high-altitude grazing.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | fresh spinach leaves |
| 1 medium | potato |
| 1 tablespoon | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 medium | onion |
| 2 cloves | garlic |
| 1 inch | ginger |
| — | salt to taste |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 cup | water |
Instructions
- 1 Wash the spinach leaves thoroughly and chop them roughly.
- 2 Peel the potato and cut it into small cubes.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Finely chop the onion, garlic, ginger, and green chili.
- 6 Add chopped onion to the pan and sauté until golden brown.
- 7 Add garlic, ginger, and green chili; sauté for another 2 minutes.
- 8 Add the potato cubes and sauté for 5 minutes.
- 9 Add turmeric powder, red chili powder, coriander powder, and salt; mix well.
- 10 Add chopped spinach and mix everything together.
- 11 Pour in a cup of water, cover the pan, and let it simmer for 15-20 minutes until the potatoes are cooked and the spinach is tender.
- 12 Check seasoning and adjust salt if needed.
- 13 Serve hot with roti or rice.
Tips
For a richer flavor, you can add a tablespoon of ghee at the end before serving.