Palakura vepudu / palak ki subzi (spinach fry)

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2
Oil - 1.5 - 2 tablespoons (you need this due to the number of seeds in this dish)

Green Chillies - 3 (chopped)

Garlic - 3 cloves (grated)

Ginger - 1/2 inch piece (grated)

Curry Pata - 8 leaves

Red Onion - 1 medium (chopped)

Bengal Gram (Chana Dal) - 2 teaspoons

Black Gram (Urad Dal) - 2 tsp

Mustard Seeds - 1/2 teaspoon

Cumin Seeds - 1 teaspoon

Dhaniya Powder - 2 teaspoons

Red Chili Powder - 1/4 - 1/2 teaspoons

Turmeric Powder - 1/4 teaspoons

Fresh Spinach - 10 ounces. bag OR 2 bunches (chopped)

Milk 1%/2% - 1/4 to 1/2 cup

Garam Masala - 1/4 teaspoons

salt to taste


  • Chop the onions and green chillies. Grate the ginger and garlic. Get your spices together. You will need to work fast
  • Heat oil in a medium pot on low-medium heat, dial 4. Add the Chana and Urad dals. Saute until dals start changing color.
  • Add the Cumin and Mustard seeds. Saute for a few seconds. Add the curry pata and green chillies. Be careful, it'll splutter. After 30 seconds or so, add the onions, grated ginger and garlic.
  • Once the onions are slightly golden, about 5 minutes, add the powders. Dhaniya powder, Chili powder, Turmeric powder, and salt. Cook for about 5 more minutes, until the onions are golden-brown.
  • In the meantime, chop the spinach. This is how the onion mixture should be. Add the spinach and salt. Stir. This will wilt in about 2 minutes.
  • Close the pot and allow the spinach to cook down for about 10 minutes. This is what you should have. Add milk. This balanced out the spice in the dish. Cook WITHOUT a lid for another 5 minutes.
  • Add garam masala and turn off the stove. Let the flavors combine and serve after 15 minutes.


Palakura Vepudu / Palak ki Subzi (Spinach Fry), photo 1
Palakura Vepudu / Palak ki Subzi (Spinach Fry), photo 2




Good one and Easy to make. Thank you for sharing.

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