Vegetable Palak, a delicious and healthy curry made from the spinach puree and vegetables. This curry is so similar to Palak Paneer, instead of paneer, here vegetables are used and it tastes great with roti, chapathi and pulao.
In today's recipe, i have used mixed vegetables, but you can make this with one/two vegetables too. Potato and/or peas combination tastes well with this curry. Often i make these curry with those combinations. If you haven't tried this curry before, do give it a try, it's absolutely delicious and way more healthier than the other curries. Now let's check out on how i have prepared this yummy curry.
Procedure
Then add a tsp of sugar and salt to taste. Let it simmer for few mins.
Finally add the crushed kasthuri methi & cream, (I have used dried peas, so precooked them in pressure cooker already and add them now). mix it well and switch off the flame.
Tasty and creamy Veg Palak is ready. 
Notes:
Veg Palak for Roti & Chapati
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3 to 4
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1
Mix veg* - 1 cup
Garlic - 2 +2 cloves
Ginger - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4
Cardamon -1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Coriander leaves - few
Cream - 1 tbsp
* I have used potato,carrot,mushroom,peas,capsicum & cauliflower
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1
Mix veg* - 1 cup
Garlic - 2 +2 cloves
Ginger - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4
Cardamon -1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Coriander leaves - few
Cream - 1 tbsp
* I have used potato,carrot,mushroom,peas,capsicum & cauliflower
First let's blanch the spinach, bring the water to boil in a sauce pan, add 1/2 tsp of salt & sugar.
Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately.
And run it under cold water for few mins to stop further cooking instantly & keep it aside. Cut all the veggies into small pieces. Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.
Then add the onions and garlic(2 finely chopped), saute till it became translucent, then add the veggies. 
Next add the spices(turmeric,red chili,coriander and garam masala powder ) and salt(just enough for veggies) in to the veggies. Mix it together well and then add 1/2 cup of water.
Cover the pan with lid and let the veggies cook. In the mean , put the spinach, tomato, ginger and the remaining garlic into the mixie/blender jar and grind into smooth paste.
Once the veggies are cooked, add the spinach puree. Give a good mix.
Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately.And run it under cold water for few mins to stop further cooking instantly & keep it aside. Cut all the veggies into small pieces. Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the onions and garlic(2 finely chopped), saute till it became translucent, then add the veggies. Next add the spices(turmeric,red chili,coriander and garam masala powder ) and salt(just enough for veggies) in to the veggies. Mix it together well and then add 1/2 cup of water.Cover the pan with lid and let the veggies cook. In the mean , put the spinach, tomato, ginger and the remaining garlic into the mixie/blender jar and grind into smooth paste.Once the veggies are cooked, add the spinach puree. Give a good mix.Then add a tsp of sugar and salt to taste. Let it simmer for few mins.Finally add the crushed kasthuri methi & cream, (I have used dried peas, so precooked them in pressure cooker already and add them now). mix it well and switch off the flame.Tasty and creamy Veg Palak is ready. - Adding sugar into spinach while blanching helps to retain the color.
- Cream gives richness to the curry
- Even without cream also, it tastes good.
- Add more or less of veggie as per your liking.
- Instead of oil, butter can also be used for more richness.
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