How to make Palak Bahar - Assorted vegetables cooked in spinach based gravy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach (पालक), Carrots (गाजर)

Cuisine : Indian

Course : Main Course Vegetarian

Palak Bahar Recipe Card

Palak Bahar
Print

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

For more recipes related to Palak Bahar checkout Palak Paneer, Poondu Keerai Massiyal, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry . You can also find more Main Course Vegetarian recipes like Doodh Nakhela Leelva, Mixed sprout ussal, Khatkhata, Onion-Tomato Masala.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Palak Bahar Recipe

  • Spinach blanched 2 medium bunches

  • Carrots

  • Carrots thin diagonal slices 2 medium

  • French beans diamonds 5-6

  • Cauliflower 1/2 medium

  • Green chillies 3

  • Oil 1 1/2 tablespoons

  • Ginger chopped 1 inch piece

  • Garlic chopped 4 cloves

  • Onions chopped 1 large

  • Nutmeg powder 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Tomatoes chopped 2 medium

  • Lemon juice 1 teaspoon

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Puree the blanched spinach along with one green chilli. Chop the remaining green chillies.

Step 2

Heat half the oil, add ginger and garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minute, stirring frequently. Add pureed spinach, cook it for a minute and add salt. Set it aside.

Step 3

Blanch carrots, French beans and cauliflower.

Step 4

Heat the remaining oil in a frying pan, add cumin seeds and when it starts to change colour, add tomatoes.

Step 5

Cook on medium heat for three to four minutes, stirring continuously.

Step 6

Add blanched vegetables and stir-fry lightly. Add lemon juice and season with salt and red chilli powder. Lastly add garam masala powder and coriander leaves.

Step 7

Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot.