Palakh /Spinach:

Serving size: 3-4 people


  • Two packets washed Palakh/spinach or two bunches of palakh/;
  • Salt to taste;
  • 1 tsp. chili powder/marchwangan;
  • ½ tsp. badiyan/fennel powder,
  • ½ shonth/ginger powder;
  • ¼ zeera/cumin;
  • 2 tbsp. oil;
  • vari/kashmiri masala (optional);
  • pinch of heeng/ asafetida.


  • If you buy washed packed palakh, then no hassle of washing. But if you buy open palakh, cut the roots, clean and wash it in water-filled-sink two or three times as palakh carries lot of sand.
  • Take oil in pressure cooker.
  • Add heeng.
  • Now add palakh to oil and stir till water starts coming out.
  • Pressure cook for 2 minutes.
  • Open the lid immediately after releasing the pressure in cooker by lifting weight on lid.
  • Boil till water evaporates and keep on mixing with ladle or electric handy mixer.
  • Add marchwangan, shonth,badiyan, zeera and stir well.
  • Add ¼ spoon of salt depending on taste.
  • Cook for 5 minutes.
  • Add powdered var to palakh and cover the cooker to retain exotic flavor of var.

Note: You can add potatoes, tomatoes, or nadru to palakh after mixing palakh well and before adding spices.

Pressure cook for 5 minutes and open pressure when cool.