Kashmiri Palak Matar


Updated on:

WhatsApp Group Join Now
Telegram Group Join Now
Instagram Group Join Now

A delicious Indian curry from Kashmir made using special spices used inky in Kashmiri recipes.

Ingredients :- ( Serves 4 )

  • 759 gm Spinach / Palak
  • 2 tbsp Mustard Oil
  • 1/2 tsp Cumin / Zeera
  • 1 onion
  • A pinch Asafoetida / Hing
  • 2 Tomatoes / Tomatar
  • Salt to taste
  • 4 cloves
  • 1 cup Peas / Matar
  • 1+1/2 tsp Kashmiri Red chilli powder
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Fenugreek / Methi seed powder
  • 1/4 tsp Dry Ginger powder / Sauth
  • 1/2 tsp Cumin / Zeera powder


  1. Wash and clean Palak couple of times and then finely chop it.
  2. Smoke out mustard oil and then add to it Cumin,let it crackle for few seconds and then add chopped Onion.
  3. Sauté Onions till they turn translucent.
  4. Next add Hing,Cloves,Salt and Tomatoes.
  5. Let the tomatoes get tender.over medium.
  6. Now drop chopped spinach,mix and when it settles down and Peas.
  7. Add chilli powder,turmeric,Fenugreek,Ginger powder and cumin powder.
  8. Mix and cook covered over low for 10 minutes or till both Palak and peas get tender.
  9. Serve hot with hot rice.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Famous summer cool drink from pune mango mastani recipe Jhatpat kacche aam ka chunda Reeipe | Keri ka chunda | Instant Aam ka chunda How to Make Atta Ladoo | Dry Fruit Atta Laddu With Jaggery Quick Veg Semolina Bonda Fritters