Palak Bhaji

 

Simple spinach sauté, a soulful Bohra-style sabzi

Yields: 4 servings | Total Time: 30 minutes

This humble yet nourishing dish features fresh spinach quickly sautéed with basic spices. In Bohra households, it’s a regular part of weekday meals, often paired with roti or dal chawal. Its beauty lies in its simplicity — minimal ingredients, maximum

flavour, and a perfect way to celebrate leafy greens during the monsoons.

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Ingredients

For the Spinach:

• 2 large bunches of fresh Palak (spinach), cleaned, washed, chopped roughly
• 2 tbsp oil
• 1 tsp cumin seeds
• 2 medium onions, finely sliced
• 1 tbsp chillies, finely chopped
• 1 tbsp garlic, finely chopped
• 2 stems of curry leaves
• 1 tsp haldi powder
• 1 tsp red chilli powder
• 1 tsp coriander powder

Method

• Wash spinach leaves thoroughly in plenty of water to remove mud or grit. Roughly chop and keep aside in a colander to drain.
• Heat oil in a kadhai or wide pan. Add cumin seeds. Let it splutter.
• Add garlic and green chillies. Sauté until garlic just begins to turn golden.
• Add sliced onions and green chillies. Sauté until onions are soft and translucent.
• Stir in curry patta. Sauté on low heat for a minute till the raw smell disappears. Add turmeric and red chilli powder if using.
• Add the chopped spinach and salt. Stir well and cover the pan. Let it cook in its own moisture for about 6–8 minutes, stirring occasionally.
• Once the spinach is wilted and most moisture has evaporated, Cook uncovered for another 2–3 minutes till the bhaji is fully dry.
• Squeeze lemon juice or drop in a kokum piece. Give it a final stir and switch off the flame.

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Chef’s Notes

• Avoid overcooking — spinach should stay bright green and not turn dark.

• For variation, you can add a handful of methi (fenugreek leaves) or chopped spring onions with the spinach.

• Traditionally served with roti, khichdi, or dal-chawal, and always better with a squeeze of lime on the side.