Thursday, 26 February 2009


Spinach best known as palak in Urdu always reminds me of Popoye the sailor man,of gaining strength and that's what i tell my kids its the most powerful saag in the world. My kids love it like I have always loved spinach. It depends how you make it usually I make it like mumma's (my mom) she always made it in milk, it was much more creamier in taste than the one made with tomatoes in them. The only thing I did not like about palak was that it changed it's colour and was almost black at the time of serving, So I found a tip from a restaurant's chef in Dubai long time back. He told me if we added a pinch of soda bicarbonate in any saag it will be green always. This is my own recipe so to suit our taste buds at home you can do a bit of variation as well by adding methi or soya(dill) which ever you like more. hope you will have a nice time having it...


  • 2 Gaddis palak/1 pack spinach
  • 1/2 tsp Salt
  • Pinch Bicarbonate soda
  • Pinch Turmeric
  • 1/2 tsp Red chili powder more if you like it hot
  • 1/2 tsp Sabet zeera(whole)
  • 2-3 Green chillies
  • Some coriander leaves for garnish
  • 2 Cups milk
  • 2-3 Tbsp any vegetable oil
  • 1 Packet Paneer { you'll find it in the Indian,Pakistani or even Arab shops}
  • 1/2 Cup water
  1. Wash spinach with cold water.

  2. In a pan add oil,spinach,bicarbonate soda,salt,red chili powder,turmeric,zeera and milk and if adding methi or soya (dill)add now as well.

  3. Let it cook for 5 Min's on high or til the milk is just hot enough to start rising.
  4. Lower the heat and let it cook uncovered otherwise the milk will spill.
  5. While the spinach is cooking cut the paneer in big cubes,and fry till golden brown on all sides.
  6. Drain the oil and place them on a kitchen towel.

  7. When the leaves are well drowned in the milk increase the heat with constant stirring.
  8. Add green chillies now if you like it,this is optional, depending on how hot you like it.
  9. Cook till the oil separates from the pan and you can see that that the spinach is shrunk in size,add a little water if the spinach looks too dry.
  10. Now add the paneer cubes , keeping some for garnish.
  11. Mix slightly and serve hot. Garnishing with the cubes you've set aside and coriander and green chillies.

If you don't have milk just use water and follow the steps in the same way. Its best served with hot chapattis, but for me palak paneer and white boiled rice with greek yogurt does wonders. For me its comfort food as one may want to say it that way. You try and see what works best for your taste buds....enjoy...:)


  1. Hello Mayaz
    Its John who tried your Aubergine recepie, hey I am all aver your blog and have been trying everything you are putting on and they are absolutely finger licking, I messed with this spinach and cheese dish of yours, I think I used the wrong cheese in it could you guide me in choosing the cheese for this one and where to get it from are they available in any superstores if you know about UK stores or if I can buy it online somewhere Or if you know how to make it......please help!!!!!!!!
    will comment on the other stuff I have tried thanks

  2. hi john first of i must thank you for the compliments. the cheese used is a specific one called can maybe by in tesco in manchester specially if in an asian area like cheethamill or rusholm like wise in london i'm not too sure for glasgow though. but you can certainly make it aswell i'll put the recipe next its easier for you ...thanks again

  3. Hey Maya, I'll be trying this tonight. Hope it turns out somewhat like yours :) Will let you know tom ;)


  4. I love this recipe...always turns out delicious! The only problem I have is that no matter how much spinach I get, it's always polished off in one meal when I make this dish! :)


  5. thank you so much amina...i'm glad you like it..will soon be putting up more spinach recipes hope you'll ike them too...:)


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