Delight in the wholesome and vibrant flavours of this North Indian Palak Nimona, a traditional dish that beautifully highlights the richness of spinach and seasonal vegetables. Originating from the heart of North India, this rustic preparation is a beloved favourite that brings together the goodness of fresh greens, tender vegetables, and aromatic spices. Often enjoyed during winter months when greens are at their peak. Each spoonful is infused with the earthy flavours creating a dish that's both nourishing and satisfying.
Ingredients
- 1 Big Bunch Palak (Approximately 1 Kg)
- 2 Large Potatoes, Cut Into Big Pieces
- 1 Small Cauliflower, Cut Into Florets
- 4 To 5 Bari (Small Fried Lentil Dumplings)
- 2 Large Onions, Chopped
- 10 To 12 Garlic Cloves
- 1 Inch Ginger, Grated
- 2 Green Chillies (For Paste)
- 1 Cup Green Peas (Optional)
- 1 Inch Cinnamon Stick
- 1 Black Cardamom
- 2 Bay Leaves
- 1 Tsp Jeera/Cumin Seeds
- 1.5 Tomatoes, Chopped
- 1 Tbsp HeriMore Coriander/Dhaniya Powder
- 1 Tsp HeriMore Red Hot Chilli/Lal Mirch Powder
- 1 Tsp HeriMore Punjabi Garam Masala
- 1 Tbsp Curd
- 1 Tbsp Fresh Cream/Malai (Optional)
- 2.5 Tbsp Mustard Oil/Any Oil Of Your Choice
Instructions
Step 1:
Clean the palak thoroughly. Blanch the palak in hot water for 3 to 4 minutes, then immediately transfer it to ice cold water to maintain its vibrant green colour and freshness (this step is optional). Once cooled, blend the palak into a smooth paste.
Step 2:
Peel and cut the potatoes into large pieces and break the cauliflower into big florets. In a pan, heat oil and sauté all the vegetables and bari until they are about 80% cooked. Set them aside.
Step 3:
In a thick-bottomed pan or kadhai, heat oil until hot, then add jeera, cinnamon stick, black cardamom, and bay leaves. Next, add the ginger-garlic-onion paste and cook until it releases oil and becomes aromatic. Stir in HeriMore Coriander/Dhaniya Powder, HeriMore Red Hot Chilli/Lal Mirch Powder, and garam masala. Add 3 tbsp of water and cook until the dry spices release their oils and flavours. Add in the chopped tomatoes and the palak paste. Cook for 10 to 12 minutes, allowing the flavours to meld beautifully.
Step 4:
Add the sautéed vegetables, curd, malai (optional), and salt to the mixture. Pour in boiling water to achieve a medium consistency. Cover and cook until the vegetables are tender. Finish with a garnish of chopped coriander. Serve this delicious Palak Nimona hot with roti, paratha, or rice for a wholesome meal.
Pro Tip: Fry the bari in oil before adding it to the curry for an extra crunch. For a richer flavour, you can sauté the palak paste in ghee (optional).
Savour the heartwarming taste of our North Indian Palak Nimona, where vibrant greens and hearty vegetables come together in a comforting embrace. This dish is perfect for family dinners, adding a healthy and delicious option to your table. Let the delightful flavours fill your home and create a memorable dining experience with every bite!
