Satvic Palak

 · 2 min · Pallavi Varandani


  • 2 bunches of fresh spinach (palak), washed and chopped
  • 1 tablespoon ghee (clarified butter) or coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 2 cloves of garlic, minced
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon lemon juice
  • Fresh coriander leaves, for garnish (optional)


  1. Heat ghee or coconut oil in a large pan or skillet over medium heat.
  2. Add cumin seeds and let them splutter for a few seconds. Then, add grated ginger, minced garlic, and chopped green chili (if using). Sauté for a minute until the raw smell disappears.
  3. Add ground coriander, turmeric powder, black pepper powder, and salt to the pan. Mix well and cook for another minute to allow the spices to release their flavors.
  4. Add the chopped spinach (palak) to the pan and stir it into the spice mixture. Cover the pan and cook for about 5 minutes, or until the spinach leaves have wilted and become tender.
  5. Remove the lid and cook for an additional 2-3 minutes to let any excess moisture evaporate.
  6. Turn off the heat and drizzle lemon juice over the cooked spinach. Mix well to combine the flavors.
    1. Transfer the Satvic Palak to a serving dish and garnish with fresh coriander leaves, if desired. Serve the Satvic Palak hot as a side dish with roti (Indian bread) or steamed rice.

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!