I love greens for many reasons—green is my favorite color, and leafy greens are incredibly versatile. Whether you’re making a curry, a soup, a smoothie, or even adding them to the dough for bread or roti, greens always uplift the color and flavor of any dish. Plus, they’re super healthy! This recipe, like sauteed okra, came about on one of those days when I was hungry and had hardly any time to cook. I had a big bag of spinach in the fridge, and so this stir-fry spinach was born! Ready in under 10 minutes—and devoured in 2! Spinach dal: This is a simple, nutritious lentil dish that has the goodness of spinach, mung lentils, and gut-healing spices. Palak paneer: This is a dhaba-style dish in which the paneer (Indian cottage cheese) pairs perfectly with spinach and warming spices to create a hearty, savory side dish that’s delicious with rice or roti. You’ll love this spinach stir fry because it comes together in just 10 minutes and, at only 126 calories, it’s super healthy. If, like me, you use pre-washed baby spinach leaves, there’s no prep work involved! Plus, it has a lovely, creamy texture that’s just amazing! Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
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To make it grain-free, simply swap the rice flour with either cornstarch (cornflour), chickpea flour, or buckwheat flour. If you prefer it to be allium-free, leave out the garlic. Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. Check the recipe card for quantities and measurements. Spinach: Fresh, tender spinach is the secret to this recipe—use only the leaves, no stems. Bhuna jeera: Roasted cumin powder adds a lovely depth of flavor. If you don’t have it, regular cumin powder works too. Oil: I used coconut oil for flavor, but feel free to use any oil of your choice (see notes). Rice flour: Helps bind the dish and gives it a creamy texture. Cornstarch (corn flour), chickpea flour, or buckwheat flour will work too. Red chili flakes: Also known as red pepper flakes. Add as much or as little as you like. Or use black pepper. Equipment: To make this recipe you will need a wok or a large skillet with a lid. You will also need a spatula. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Prep the ingredients: If using pre-washed spinach, skip to step 2. Heat coconut oil in a skillet or wok over medium-high heat. Add the garlic to the oil, and when it begins to sizzle, toss in the red pepper flakes and bhuna jeera. Stir the spices around for a couple of minutes. Add the rice flour and mix well to avoid lumps. Fry for a few seconds, then add the spinach leaves. Place the lid on the skillet (you might need to press the leaves down a bit), and let the spinach cook in its own steam for 4-5 minutes on medium-high heat. After 4-5 minutes, the spinach will be wilted but still vibrant and green. You’ll notice there isn’t much water left in the pan, thanks to the rice flour binding the moisture. Remove the lid, add the salt, and stir. Fry for another 2-3 minutes on medium-high heat without covering. To finish, add any or all of the garnishes (see notes). Serve warm. Check out the section below for ideas and inspiration.
Use only tender spinach leaves—no stems. If your spinach leaves are large, roughly chop them. Since this is a quick recipe, make sure you’ve measured and prepped all the ingredients before you start cooking. Don’t add salt until the very end. As I explained in the aloo palak recipe post, adding salt too early will cause the spinach to discolor and look unappetizing. After adding the salt, the spinach will release a bit more water—don’t dry it out. That small amount of moisture makes the dish perfect for serving with rice or noodles.
Use a wok or a large skillet. Cook on medium-high heat the entire time. Remember, don’t add salt too early!
Spinach: For this recipe, I recommend baby spinach because it doesn’t require chopping, cooks quickly, and has a mild taste. If you prefer the larger bunches, just cut the stems off and chop the leaves roughly. Garlic: Spinach stir fried with whole garlic cloves has a mild flavor, but you can chop, slice, or mince them if you prefer a more intense flavor. It’s fine to skip the garlic altogether if you’re not a fan. Why rice flour? Spinach naturally releases a lot of water. Rice flour helps bind the moisture and gives the dish a nice creamy consistency. To make this a grain-free recipe, use chickpea flour (besan), buckwheat flour, or any other grain-free flour instead. Variations: Finish the dish off with any or all of these:
1 teaspoon of toasted sesame seeds a drizzle of sesame oil a splash of soy sauce or tamari add ½ teaspoon of grated ginger 1 teaspoon of desiccated coconut in the last 30 seconds of cooking.
Note: Adding any of these may change the allergy labels of the dish.
To add more texture and flavor to this dish, try adding a handful of arugula (rocket), watercress, pea shoots, or fresh moringa leaves. Add them to the pan towards the end and cook for just 30–40 seconds.
Taking inspiration from Chinese recipes, you can also make this dish with water spinach, also known as Chinese spinach, or bok choy instead.
If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma Serves 2 as a side dish with a meal with a salad (spiced couscous) and a soup (like this sweet potato turmeric soup), or 1 as a main with a small side salad (mung bean salad). The moistness and the creamy texture of the spinach work beautifully with plain or buttered rice and noodles. Being a mild dish, it works perfectly as a filling for wraps made with spicy bullet naan and these Indian tortillas.
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Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
