Palak Besan Ki Sabji (Spinach Besan Curry)

Palak Besan Ki Sabji is a traditional Indian spinach curry made with fresh spinach, chickpea flour (besan), onions, tomatoes, and warming spices. This protein-rich vegetarian dish is nutritious, flavorful, and pairs perfectly with rice, roti, or naan.

Why You'll Love This Recipe

• Rich in iron and vitamins from fresh spinach
• Protein boost from chickpea flour (besan)
• Easy one-pan vegetarian meal
• Naturally gluten-free
• Perfect with rice, naan, or roti

Health Benefits of Spinach and Besan

Spinach is packed with iron, vitamin A, vitamin C, and antioxidants that support overall health. Chickpea flour (besan) adds plant-based protein and fiber, making this curry both nutritious and satisfying.

Serving Suggestions

Serve this Spinach Besan Curry with:

• Steamed Basmati Rice
• Jeera Rice
• Whole Wheat Roti
• Garlic Naan
• Cucumber Raita

1. 300 grams Spinach
2. 1 onions, finely chopped
3. 1 tomatoes, finely chopped
4. 4 cloves garlic, minced
5. 1-inch ginger, grated
6. 2 green chilies, finely chopped
7. 1 tablespoon Besan also known as gram flour
8. 1 teaspoon Hing also known as Asafoetida
9. 1 teaspoon cumin seeds
10. 1 teaspoon coriander powder
11. 1/2 teaspoon turmeric powder
12. 1/2 teaspoon red chili powder (adjust to taste)
13. 1 teaspoon garam masala
14. 1 teaspoon sugar
15. 3/4 cup of water for gravy
16. Salt to taste
17. Fresh coriander leaves for garnish (optional)

1. First, wash the spinach thoroughly under the running water and strain the excess water. Finely chop the spinach and keep them aside.
2. Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons of oil into the pan.
3. Once the oil is hot, add ½ teaspoon cumin seeds, and ½ teaspoon mustard seeds, one by one into the pan for tempering and allow them to crackle. Then add 1 teaspoon hing (Asafoetida) and give a stir for a few seconds.
4. Add chopped garlic into the pan and fry them till golden in color.
5. Add the chopped onions and cook them over medium flame for around 5-6 minutes till soft and pink in color
6. Add 1 tablespoon ginger-garlic paste, 2-3 green chillies and cook it in low flame for another 2-3 minutes.
7. Add tomatoes and cover the pan. Cook it on low flame for 5-6 minutes until the tomatoes get mushy.
8. Add 1 tablespoon besan aka gram flour into the pan and cook it in low flame for another 3-4 minutes so it gets cooked properly and the raw smell disappears.
9. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder and salt, one by one into the pan and cook for couple of minutes in low flame
10. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder into the pan and mix it. Cook it in low flame for another 2-3 minutes so the raw smell of spices goes away.
11. Put the flame in high and add half of the chopped spinach into the pan and give a nice mix. Then add rest of the spinach and mix it well. Put on the lid of the pan and cook it in low flame for 7-8 minutes. Stir in between if required.
12. Add 3/4 cup water into the pan and mix it
13. Add 1 teaspoon sugar and give a stir. Cover the pan and cook it in low flame for another 2-3 minutes. Stir in between if required.
14. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Final Product