Palak Bhaji,Spinach Stir Fry- Grandma's Treasured Recipe

Whether you want to stay fit or wish to have a glowing skin the solution is to include greens in your diet.  Last year Kale leaves became very popular just like some trend and everyone tried it, talked about it and blogged about it. I too wanted to include atleast one Kale recipe in my vegetarian blog but I just couldn't stand the taste of kale- the colour, the flavour, the texture nothing impressed me. So I decided to part my way with kale and became friendlier with spinach.

Spinach or as we say palak or saag in hindi is my favorite green. The crisp and bright green spinach is not just appealing to eyes, but is a home of lot of nutrients. It is low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. And another jewel in the crown is its price and availability- available throughout the year in every part of the world and is very much affordable. So to simplify-include spinach in your daily diets as it is loaded with goodness for every part of your body and pocket.

If you fancy something rich and creamy try Malai Palak Paneer (chunks of cottage cheese in creamy spinach sauce) or try the healthy Corn Palak Subzi (corn and spinach as a stir fry). You can also attempt to prepare Palak Mutter Paneer which is the makeover of old classics Mutter Panner and Palak Paneer.  If all these doesn't please you I am sure the idea of using spinach in lentils will surely do, so indulge in Palak Yellow daal. Overall using spinach in curries, breads and lentils is a good idea and the green colour to the final product is cherry on the cake.

Today I am sharing with you Palak Bhaji, a mashed stir fry of spinach with onions and tomatoes. Ok this recipe is my daadi’s (grandmother) treasured recipe and she learnt to cook it from her mother. Oh my god, it is so easy and sooo healthy that words can’t define. If you are in hurry, if you are not in the mood to chop vegetables finely, if you want to indulge into healthy eating-the answer is Palak Bhaji. Beautifully green with hint of garlic and chunks of tomatoes, jazzed up with the heat of green chillies and finally a spoon of ghee is what makes this Bhaji insanely amazing. Anyone of you who will try this in your kitchen will surely thank me later ;-)

Ingredients:

4 cups spinach leaves/palak chopped

1 onion/pyaz

1 tomato/Tamatar

2 cloves garlic/lehsun

1 teaspoon lemon juice/nimbu ka ras

2 green chilles/hari mirch

Salt to taste

1 teaspoon corineder powder/dhaniya

1 teaspoon gram flour/besan

Pinch of asafoetida/hing

1/4 teaspoon Garam Massala (recipe here)

1/2 teaspoon cumin seeds/jeera

1 tablespoon coriander leaves chopped

1/2 teaspoon oil

2 cup water

1 teaspoon ghee (see notes)

Method:

Chop spinach leaves. Chop onions lengthwise. Chop tomatoes in 4 parts. Grate garlic. Chop green chillies finely.

Heat oil in a pan, when hot add in cumin seeds and asafoetida.

Throw in garlic, sauté for 30 seconds. Add in chopped onions, green chillies, spinach and 1 cup water. Mix and cook till spinach reduce in volume and onions are soft.

Finally add in tomatoes, coriander powder, gram flour, lemon juice, garam massala and 1 cup water. Mix and keep stirring till tomatoes are mushy and water has evaporated.

Lastly just before serving mix in ghee and chopped coriander leaves.

Notes:

If you are using baby spinach then do not chop.

Never ever cover the pot when cooking spinach. Leaving the pot uncovered helps to release more of the acids with the rising steam. 
I used Amul ghee, you can use any ghee. Ghee is called as clarified butter in English.

You can also add in chopped methi leaves/fenugreek leaves with spinach. See my post on how to grow methi/fenugreek leaves at home.
Remember spinach is bit salty due to sodium content, so add little salt first. Taste and then adjust.