Indian Spinach and peas recipe

15 Jan Indian Spinach and peas recipe

Last Updated on January 15, 2023 by blessmyfoodbypayal

Indian Spinach and peas recipe | Palak aur Matar ki sabji with step wise pictorial and video method.

Palak is spinach and Matar means green peas.

There are numerous recipes about palak and matar separately but you will find it hard to have the combo of both.

Meaning thereby, it is rarely seen that people cook spinach and green peas together.

We really don’t know that why this combo is not popular at all but indeed this is too delicious.

Market is loaded with fresh spinach and green peas so we were keen to try this combination for the very first time.

This recipe is

✓vegan
✓ Gluten-free
✓A rare & unique combo
✓Easy to prepare
✓A delicious recipe indeed

TIPS TO MAKE PERFECT PALAK MATAR

BLANCHING OF SPINACH

Although spinach can be directly cooked but Blanching is highly recommended because it helps in retaining the colour, texture and nutrients of spinach.

Blanching involves the process wherein  spinach is first put in boiling water and thereafter transferred to ice cold water.

Ever cook the spinach both ways i.e. Blanching and without Blanching. You will clearly see the difference in the colour of your dish.

OTHER TIPS

1. Do not make a smooth paste of spinach. Just grind it coarsely.

2. If using mustard oil, then let it smoke first. If you will add ingredients in raw or undercooked oil, you will get a pungent smell and spoiled taste of dish.

3. If you add salt alongwith onion and/or tomatoes, the cooking process will be fastened.

4. This is also important to cook tomatoes till they start leaving the sides of pan and releasing oil. Undercooked tomatoes will taste bad in the dish.

5. First let the peas cook and turn soften. Only once peas are 90% cooked, then add spinach. The reason being peas need to be cooked covered and spinach uncovered.

6. As already stated, do not put a lid on the pan while cooking spinach because covering the spinach will fade it’s colour.

STEP WISE PICTORIAL METHOD OF INDIAN SPINACH AND PEAS RECIPE

1.Take spinach, cut its roots, chop and wash 4-5 times.

2. Add to boiling water and let it remain there for 3 minutes.

3. After 3 minutes, remove the spinach from boiling water and add to chilled cold water, where it will remain for 5 minutes.

4. Put spinach in the grinder and grind coarsely. Keep aside.

5. Add oil in a pan and smoke it first (if using mustard oil).

6. Add cumin seeds, ginger garlic and let ginger garlic turn brown.

7. Then add green chilies, onion and salt &  cook until onion turns pink and translucent.

8. Add red chilli powder, turmeric powder and coriander powder. Mix.

9. Add tomato puree and cook on low heat.

10. When tomatoes start leaving the sides of the pan and start releasing oil, its a sign that tomatoes are properly cooked.

11. Add green peas and water. Mix.

12. Put a lid and let peas cook.

13. Cook the peas until they turn almost 90% cooked. You can check this by pressing a pea.

14. Now add pureed spinach and mix well.

15. Cook for 10 minutes on low heat without covering the pan.

16. Lastly add garam masala and mix.

Palak Matar ki sabji is ready.

ALSO SEE

• Palak Paneer
• Lehsuni palak
• Matar ka Nimona recipe
• Carrots and peas sabzi

INDIAN SPINACH AND PEAS RECIPE – RECIPE CARD

Indian Spinach and peas recipe

blessmyfoodbypayal

Indian Spinach and peas recipe is a combination of palak and matar made with indian spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Ingredients

  

• 500 gram palak/spinach
• 300 gram green peas
• 1 onion (sliced)
• 1/2 cup tomato puree
• 1 tbsp ginger garlic paste
• 2 green chilies
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 2 tbsp oil of your choice we used mustard oil
• 1/2 cup water

ADDITIONAL INGREDIENTS

• A pan full of boiling water
• A bowl full of chilled water with ice cubes

Instructions

 

• Take spinach, cut its roots, chop and wash 4-5 times.
• Add to boiling water and let it remain there for 3 minutes.
• After 3 minutes, remove the spinach from boiling water and add to chilled cold water, where it will remain for 5 minutes.
• Put spinach in the grinder and grind coarsely. Keep aside.
• Add oil in a pan and smoke it first (if using mustard oil).
• Add cumin seeds, ginger garlic and let ginger garlic turn brown.
• Then add green chlies, onion and salt &  cook until onion turns pink and translucent.
• Add red chilli powder, turmeric powder and coriander powder. Mix.
• Add tomato puree and cook on low heat.
• When tomatoes start leaving the sides of the pan and start releasing oil, its a sign that tomatoes are properly cooked.
• Add green peas and water. Mix.
• Put a lid and let peas cook.
• Cook the peas until they turn almost 90% cooked. You can check this by pressing a pea.
• Now add pureed spinach and mix well.
• Cook for 10 minutes on low heat without covering the pan.
• Lastly add garam masala and mix.
• Palak Matar ki sabji is ready.

Keyword indian spinach and peas recipe, palak aur matar ki sabji