512 spinach recipes

Spinach, Palak Recipes, usage in Indian Cuisine

When we think of "green vegetables", the first name that pops into our head is Spinach or Palak. This leafy vegetable is super nutritious and delicious at the same time and is widely utilized throughout India and the world. You can find various varieties of spinach in the market but the most common one is the large, smooth flat leafed spinach extremely common in Indian households.  

I have to admit, I am a spinach fanatic. When I was a kid, I watched a lot of Popeye and looking at him gain his biceps and defeating bad guys after eating cans of spinach, always made me wonder if that would happen to me as well. Newsflash, it didn’t, but I still ate it because it tasted so good. Then I grew up and realized that even if I didn’t gain the muscles, I got a lot of nutrients, vitamins and antioxidants from it that made me feel better than having the muscles.  

There are so many different ways to prepare spinach whether is it boiled, blanched, pureed or raw, but the beauty of it is its versatility and the ability to taste good with anything. 

Spinach in Indian Cuisine

May it be sabzis or dals or even different parathas, you can add spinach to anything! Starting with the classic Palak paneer (honestly, who hasn’t had palak paneer?) to the Punjabi delicacy Sarson ka Saag, it is incorporated in each and every cuisine throughout the country. Bengalis like to us it in sabzis like Boriya Diya Palang Saag which has moong dal dumplings cooked in a spinach gravy or Palong Shaakwhich is a simple stir fried spinach flavored with garlic and onion. 

Spinach puree can also be added to different hot snacks to give it a vibrant green color like done in the South Indian Palak Rava Idli and Oats Palak and Sprouts Mini Uttapa, or Dal Pandoli, a Gujarati snack made with chola dal and steamed. A lot of kids do not like spinach but they most definitely will like Saagwala Cheese Kofta, where a blend of cheese and potatoes is used to make the koftas and what kid doesn’t like cheese in their food? or take it one step further and make the koftas using spinach itself to give it a new twist like in Palak Pakoda Kadhi, which is absolutely delicious. 

Who knew spinach would taste so delectable when had as a soup? I like to play around with the combination of spinach and various other ingredients and try and test them out to adapt to new flavors. A few of my favorites are Spinach, Lettuce and Spring Onion Soup, where lettuce is imparted a beautiful flavor with spinach and nutmeg; Quick Vegetable Soup which is a creamy, cheesy soup with carrots and other vegetables or the classic Cream of spinach soup

Spinach for Breakfast

We already know that spinach is high in all sorts of nutrients (if you don’t then you should read this 10 reasons to eat more spinach) then you definitely know that it should be included in our daily diet. If you can do it in the later stage of the day, there is always breakfast. You can make blend it up with some mangoes and bananas to make Mango, Banana and Spinach Smoothie Bowl or by spicing up Pulse Appe with it.

Rotis and Parathas with Spinach

Our staple diet includes rotis and plain rotis become too boring to have day in and day out. By adding spinach to them, like in these Whole Wheat Spinach Rotis or Spinach Puris, you add a healthy and earthy element to them.


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Celebrate, Italian-style! Gnocchi are Italian dumplings, which are made of spinach, potato and flour. They can either be poached or steamed. These dumplings are made on special occasions or festivals in Italy. Marinara is a chunky tomato sauce cooked with oregano. Put both together, and it is indeed a festive meal!
Suggested serving size for 100 calories: 1 pancake iron and calcium rich sesame seeds, garlic and soya sauce – an irresistible combination of ingredients in an oriental style pancake best served piping hot.
Large pasta shells filled with spinach and cottage cheese and topped with tangy tomato sauce, it is no wonder that children love this dish! A typical party fare, this dish is as good as a delicious and wholesome meal in itself.
Makhmali - the name says it all! paneer marinated in this divine cheesy curd marinade is so succulent and soft that it melts in your mouth. The pahadi marinade complements the delicate flavours of the tikka so well that it will definitely steal the show at your parties.
Pumpkin dumplings tossed in a crunchy walnut, spinach and cottage cheese sauce. Ground nutmeg adds a delightful new twist to this traditional favourite. Semolina is used for binding the gnocchi along with plain flour as it imparts a delicious texture to the gnocchi. Choose firm, rich, orange coloured pumpkin for a good texture and flavour. Squeeze out all the water from the pumpkin after it has been boiled to reduce the amount of flour required to bind the gnocchi. You can prepare the gnocchi in advance and toss it in the sauce just when you are ready to serve it.
I often create new recipes with what is left in the refrigerator. Many of these creations work and my family lets me know when they don't. This is one of the recipes that got a hearty nod. It provides adequate amounts of calcium, vitamin C, iron and fibre. Sprouting the pulses increases their nutrient content and also makes them easier to digest as compared to whole unsprouted pulses.
This broth is a nutritious combination of dal and vegetables which is good for your first trimester. Tomatoes and spinach provide iron and folic acid which are essential during this trimester and cheese and lentils are a good source of protein. Being a mildly flavoured soup, it will stimulate your appetite if you're nauseous and will also nourish you.
Mushroom might look and taste simple, but not after you have stuffed it with oregano-tinged spinach and corn. With a nutritious filling and a creamy topping, stuffed mushrooms is an awesome starter.
While most people use baby corn commonly in snacks and subzis, they forget how well it fits into soups too. Spinach and baby corn soup features a nutritious combination of spinach, baby corn and onions cooked with ample milk too. This soup should have a rough texture, so work the blender for just ½ a minute or so.
Spinach sauteed with onions, garlic and nutmeg.
Pizza envelopes with a spinach filling.
An attractively presented pasta with a creamy tomato sauce.
If you thought kadhi is a very simple, everyday dish, this recipe will make you realise just how versatile the seemingly humble kadhi really is. Depending on the spices and additions, like veggies, pakodis or koftas, kadhi can be absolutely simple or awesomely rich too! Here, we have added spinach dumplings to the kadhi to make it special. Made of spinach and besan perked up with spices, the koftas have a wonderful taste and melt-in-the-mouth texture. They complement the yoghurt curry very well, making this a really satiating recipe. You can serve it with hot rice and ghee, or yummy buttered rice .
I remember a time when we had to go long distances to lay our hands on mushrooms! but, nowadays they are available quite commonly, even at the local stores. The quality of mushrooms is quite essential to ay recipe using it. Making this starter using the microwave highlights the best characteristics of healthy spinach and delicious mushrooms. The colour, the crunchy feel, the inborn flavour, nothing is lost. Remember to use a combination of cheeses, as mentioned, to get the gooey mouth feel. Don’t fret if the mushrooms let out a little water while cooking. Just discard that water before serving.
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