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6 Min
20/11/2025
Palak, or spinach, has been an Indian kitchen staple for a long time, mainly through dal palak, palak paneer. But palak goes beyond that and can be fashioned in new ways. From a Thai-style coconut curry to palak masoor dal, sautees, soups and even baked twists. This article highlights the versatility of spinach that fits both traditional Indian meals and modern dishes. These recipes are for anyone who wants to add more greens to their meals without compromising on the taste!
Palak has seldom carried a good reputation in Indian meals; on one hand, it is celebrated for its nutritional value; on the other hand, it is labelled as a food for the sick or with a bland taste. In Indian food culture, palak is added to gravies or dals, balancing out heavier grains and rotis with leafy nutrition and lightness. However, the kitchen trend is gradually shifting by becoming more inclusive and experimental.
Palak is gradually finding its identity beyond dal palak and palak paneer, as the vegetable adapts well to different cooking methods. It pairs well with spices, herbs, and other vegetables, and even coconut milk. When sautéed, it becomes crunchy; when simmered, it turns into a velvety base. The possibilities are endless! This article takes you on a palak tour, shows its versatility, and proves how palak can be delicious, nutritious and yet adapt quickly as per the emerging trends, making your dinner interesting more than ever.
One of the most unexpected yet rewarding ways to use palak is in a coconut curry. Inspired by Thai flavours, this dish replaces traditional greens with Indian spinach, blending it into a fragrant coconut milk broth. Red curry paste or a mix of lemongrass, ginger, and chillies gives the dish its lift, while palak adds both body and colour. Served over steamed rice or noodles, it manages to be both light and filling. The charm of this preparation lies in its cross-cultural nature. For households that want something different from the usual dal-chawal or roti-sabzi combination, this dish offers a global taste without straying too far from comfort.
Lentils and spinach have been paired for centuries, but masoor dal gives palak a particularly earthy companion. The mild sweetness of red lentils balances the leafy sharpness of spinach, resulting in a dal that is both comforting and robust. Unlike heavier dals that lean towards ghee-laden tadkas, palak masoor dal is light yet hearty enough for dinner. A tempered mix of cumin, garlic, and dried red chillies enhances the taste while retaining the natural profile of the ingredients. Served with steamed rice, this dish works equally well for busy weeknights as it does for slow weekend meals.
Sometimes dinner does not need complex gravies or long simmering times. A quick sauté of spinach with garlic and a touch of olive oil or ghee can stand alone or act as a side. The garlic provides pungency while the palak retains a pleasant bite. This garlicky sauté can be paired with rotis, millet rotis, or even a bowl of soup for a light dinner.
Soup is often associated with Western meals, but spinach soup has comfortably settled into Indian kitchens as well. Blended palak forms the base, enriched with onions, pepper, and a dash of cream or coconut milk, depending on preference. When served hot, it is a nourishing dinner option, particularly on cooler evenings. It is also versatile; a crusty slice of bread can make it a complete meal, while a small portion can serve as a starter alongside your dinner spread.
While less traditional, baked dishes with palak are gaining space in vegetarian kitchens. Spinach can be layered on lasagne sheets with ricotta or cottage cheese, baked in casseroles with grains, or even folded into savoury pies. These approaches highlight spinach as more than an ingredient for sautéing or blending; it becomes a part of structured, oven-finished meals. These baked dishes often appeal to younger audiences who seek global recipes but want a familiar comfort. They also show how spinach, despite being associated with Indian dals or curries, easily translates into global recipes without losing its character.
Nutritionally, palak continues to justify its reputation. It provides iron, calcium, fibre, and antioxidants, all of which are important for sustained energy and long-term health. For vegetarians in particular, it provides a way to add variety to protein-rich meals, such as dals, paneer, or legumes. Culturally, spinach has travelled widely. From Parsi kitchens serving it in egg curries, to North Indian gravies, to global soups and stir-fries, palak has adapted without boundaries. Its resilience as an ingredient comes not only from its nutrients but also from its ability to merge into different flavour bases.