Parsi Style Spinach Vegetable Recipe

This is a Recipe for preparing Parsi Style Spinach Bhaji or Parsi Palak as it is sometimes called. This Palak vegetable dish has its own unique flavor as it is cooked in Olive Oil. The recipe to prepare the Parsi Palak is given in a step-by-step manner to make the preparation simple and easy for new homemakers.

Preparation Time: 45 Minutes
Serves: 5-6 Persons

Four Large Onions
Two Clove Garlic
1 Teaspoon Ginger
¼ Green Peppers or one Green Chili
60 Grams. Olive Oil
½ Teaspoon Cumin Seeds
One Kilograms Spinach
¼ Teaspoon Chili Powder [Lal Mirch]
¼ Teaspoon Garam Masala
¼ Teaspoon Turmeric Powder
¼ Teaspoon Coriander-Jeera Seeds
Salt as per taste

Slice the Onions into fine slices.
Grind the Garlic and Ginger to a paste.
Chop the Green Pepper / Green Chili.
Then heat the Olive Oil in a frying pan and fry the Onion slices until they turn golden brown.
Then add the Green Pepper/Green Chili, Cumin, and fry for two -3 minutes stirring continuously.
The add the Palak and the remaining ingredients and cook on a low flame until the Palak is cooked, add 1 tablespoon of water if needed and do not cover the frying pan and keep stirring continuously.
Slice the Onion finely. Pound Garlic with Ginger to a paste. Chop the Green Pepper. Heat Oil and fry Onion golden brown. Add Garlic and fry for 3 minutes, then add the Green Pepper, Cumin, and fry, stirring for 2 minutes. Add the Spinach and rest of the Ingredients. Cook over low flame till Spinach in cooked. Do not cover, but keep stirring till ready. Add 1 tablespoon Water if necessary.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

Leave a comment

Your email address will not be published. Required fields are marked *

The reCAPTCHA verification period has expired. Please reload the page.