Arey Wah! Palak Matar Sabji – Ghar Ka Khaana, Dil Se Bana!

Namaste Doston! Sat Sri Akal! Kem Chho! Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and hearts! Today, we are diving into a classic, comforting, and incredibly nutritious dish: Palak Matar Sabji! This isn’t just a recipe; it’s a warm hug on a plate, a taste of home, and a burst of vibrant flavors.

Palak Matar Sabji is a delightful dish that graces our tables during various auspicious occasions and festive seasons. You will often find it during the winter months when fresh spinach and peas are at their peak, adding a touch of green to the colorful celebrations of Lohri, Makar Sankranti, and even Diwali feasts in some homes. It’s a simple, yet satisfying dish that embodies the spirit of togetherness and the joy of sharing good food with loved ones.

A Little Trip Down Memory Lane

While pinpointing the exact origin of Palak Matar Sabji is tough, its roots are undoubtedly in the fertile lands of Northern India. Spinach (Palak) and peas (Matar) have been cultivated here for centuries. This dish is a testament to the resourcefulness of Indian cooks who have always known how to transform simple ingredients into culinary masterpieces. It’s a dish passed down through generations, each family adding its own special touch.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

2 bunches Palak (Spinach), approximately 500 grams, washed thoroughly
1 cup Matar (Green Peas), fresh or frozen
1 medium Pyaaz (Onion), finely chopped
2 medium Tamaatar (Tomatoes), finely chopped
1 inch Adrak (Ginger), grated
2-3 Lahsun (Garlic) cloves, minced
1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level)
1 teaspoon Jeera (Cumin Seeds)
1/2 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Dhaniya Powder (Coriander Powder)
1/2 teaspoon Lal Mirch Powder (Red Chilli Powder)
1/4 teaspoon Garam Masala
2 tablespoons Tel (Cooking Oil) – vegetable or canola works well
Salt to taste
Fresh Dhaniya (Cilantro) leaves for garnish

Instructions:

Prep the Palak: Roughly chop the washed spinach. Don’t worry about being too precise; it will wilt down during cooking.
Sauté the Aromatics: Heat the oil in a kadhai (wok) or a deep pan over medium heat. Add the jeera (cumin seeds) and let them splutter. This is where the magic begins!
Brown the Onions: Add the pyaaz (onions) and sauté until they turn a beautiful golden brown. Patience is key here; well-browned onions add a wonderful sweetness to the dish.
Ginger-Garlic Power: Add the adrak (ginger) and lahsun (garlic) and sauté for another minute until fragrant. The aroma alone will make your mouth water!
Spice It Up: Add the haldi powder (turmeric powder), dhaniya powder (coriander powder), and lal mirch powder (red chilli powder). Sauté for 30 seconds, stirring constantly, to prevent burning.
Tomato Time: Add the tamaatar (tomatoes) and cook until they soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
Spinach and Peas In: Add the chopped palak (spinach) and matar (peas) to the pan. Mix well, cover, and cook until the spinach wilts down and the peas are tender. This will take about 8-10 minutes. Stir occasionally.
Simmer and Finish: Add salt to taste and garam masala. Simmer for another 5 minutes, allowing the flavors to meld together beautifully.
Garnish and Serve: Garnish with fresh dhaniya (cilantro) leaves. Serve hot and enjoy!

Tips for Best Results:

Fresh is Best: If possible, use fresh spinach and peas for the most vibrant flavor.
Don’t Overcook: Avoid overcooking the spinach, as it can become bitter.
Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to suit your taste.
A Touch of Cream: For a richer, creamier sabji, stir in a tablespoon of cream or yogurt at the end.

Different Ways to Cook Palak Matar Sabji:

Pressure Cooker: For a quick and easy version, pressure cook all the ingredients (except garam masala and cilantro) for 2-3 whistles.
Slow Cooker/Crockpot: Sauté the onions and spices on the stovetop, then transfer everything to the slow cooker. Cook on low for 4-6 hours.
Microwave: While not ideal, you can microwave the ingredients in a microwave-safe dish, covered, for about 10-12 minutes, stirring occasionally.
Air Fryer: While not traditionally used for this dish, you can air fry the matar separately for a slightly roasted flavor before adding them to the cooked spinach.

Nutritional Information (approximate, per serving):