Palak Murgh / Spinach Chicken

  • Chicken – 500 gms
  • Spinach/ Palak – 2 bunches
  • Onion finely chopped – 1 medium
  • Tomato finely chopped – 1 medium
  • Garlic finely chopped – 1 large clove
  • Ginger garlic paste – 1 tsp
  • Yogurt – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Coriander powder – 1 tsp
  • Red Chili powder – 3/4 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Green chilies – 3-4
  • Lemon juice – 3 tbsp.
  • Oil – 2-3 tbsp.
  • Salt As required
Method :
  • Wash the chicken thoroughly and marinate it with yogurt, ginger garlic paste and all the powders including salt.
  • Heat oil in a Wok. Add the cumin seeds, once it splutters add finely chopped garlic, fry for a few seconds and then add the finely chopped onion and fry till slightly brown.
  • Add the tomatoes and fry for sometime.
  • Now add the marinated chicken and mix well and allow to cook.
  • Meanwhile wash and coarsely chop the spinach. Blanch the spinach. ( Boil some water in a vessel. Once it comes to boil add the spinach and cook for about 2 mintues. Strain the water and immediately place it in a bowl with very cold water for 2 mintues. Remove from the bowl)
  • Grind the spinach along with green chilies to a smooth paste.
  • The chicken would be almost cooked in the masala by now. Add the spinach paste and lemon juice to the chicken. Adjust salt if required. Mix well. Cover and cook  for 10 mintues on low flame.
  • Serve hot with roti or rice

Palak (Spinach) Pakoda

Tempting Palak Paokdas to go with your evening tea!

Try it out 🙂

Palak Pakoda

Palak Pakoda
Image Credit: Mujahid Khaleel


  • Palak/ Spinach – 2 cups
  • Gram flour / Besan – 1 cup
  • Onion thinly sliced  –  1 small
  • Rice flour  – 2 tbsp
  • Cumin seeds/ jeera – 1/2 tsp
  • Green chillies – 3-4
  • Coriander leaves – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Salt as required


  • Wash the spinach thoroughly and finely chop it. Thinly slice the onion
  • Heat oil in a Kadai for deep fry
  •  Mix the gram flour, rice flour, cumin seeds, green chillies, turmeric powder and salt in a bowl
  • Add hot oil to this mixture. ( the hot oil and rice flour helps in making crispy pakodas)
  • Add the spinach, onion and coriander leaves ( finely chopped) to the bowl and mix
  • The spinach will leave some water so add water if required
  • Make sure the batter is not watery. It should be of dropping consistency
  • If the batter becomes a little water add a little gram flour. Make the pakodas immediately after mixing the batter
  • Prepare  the pakodas by dropping the mixture little by little into the Kadai and deep fry till golden brown.
  • Serve these crispy pakodas with tomato ketchup or pudina chutney.

Bhaji Gosht/ Lamb with Spinach

Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht

Bhaji Gosht
Image Courtesy: Mujahid Khaleel


  • Lamb (Mutton) – 500 gms
  • Spinach (palak) finely chopped – 1 big bunch
  • Onion – 1 large
  • Tomato finely chopped – 1 medium sized
  • Green chilles – 5-6
  • Curd – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala powder – 1 tsp
  • Salt – as required


  • Wash the mutton thoroughly.
  • Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
  • Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
  • Add chopped tomatoes and cook till soft.
  • Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
  • Add the palak and fry for some more time.
  • Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂