Authentic Kashmiri Matar Palak


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Make authentic Kashmiri style Palak Matar sabji in exactly the way in which traditionally it used to be made without Onion or Garlic.


  • 1 kg Spinach / Palak
  • 1 cup Peas / Matar
  • 3 Tomatoes / Tamatar
  • 3 tbsp Mustard Oil / Sarso tel
  • 1/4 tsp Asafoetida / Hing
  • 1 inch Cinnamon stick / Dalchini tukda
  • 3 Cloves / Loung
  • Salt to taste
  • 2 tsp Kashmiri red chilli powder/ Lal Mirch
  • 2 green chillies / Hari mirch ( Optional )
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Cumin powder / Zeera powder
  • 1/2 tsp Dry Ginger powder / Saunth


  1. Rinse Spinach and then finely chop the leaves in small batches.
  2. In smoked out Oil keeping heat low add Asafoetida,Cinnamon and Cloves
  3. Within few seconds add chopped Spinach,Salt,Tomato and half to one teaspoon Chilli powder,Turmeric,Dry Ginger powder and Cumin powder
  4. Mash using a spatula and cook till Spinach gets smooth and atleast 80% Water dries off.
  5. Add Peas and half to one teaspoon more Chilli powder and continue cooking till Water completely dries off.
  6. Now adding green Chillies continuously stirring over low to medium sauté Spinach 5-6 minutes.
  7. Add about one cup Water.Mix, when Water starts boiling cover and let cook on low 8-10 minutes.
  8. It’s ready serve hot with Rice.

Tips :-

  • In authentic style of Palak Matar Spinach was blanched that means strained out from hot water after 2-3 minutes without being prior chopped and then properly mashed with a masher while cooking.

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