Palak Puri Recipe

Palak Puri is a bright green, whole wheat Indian bread packed with spinach perfect for breakfast, lunch or festive thali.

Estimated reading time: 4 minutes

• What is ‘Poori’?
• How To Get Bright Green Colour
• My Tried and True Tips
• Serving Suggestion
• Watch Palak Puri Video
• FAQs Related To Palak Puri
• Aloo Palak Puri Recipe

What is ‘Poori’?

Poori or Puri is the name of deep-fried, traditional Indian bread. There are many versions of the poori recipes like cheese poori , masala poori, kuttu puri , or methi poori. Palak puri is one of the most popular puri recipes mainly because of its bright green colour.

The bright green color of the palak poori comes from the spinach leaves. It gets the crisp texture from the grated boiled potato in the dough. It adds vibrant color to the Indian thali meal . Hence, this green poori is widely popular among food lovers.

How To Get Bright Green Colour

The perfect blanching of the spinach gives the poori its bright green color and helps in retaining the nutrients of the vegetable.

• To blanch the spinach first, clean it and rinse with water to remove dirt particles. Next, place a bowl of ice-cold water next to the stovetop.
• Boil water in a saucepan with a teaspoon of salt (image 1) . Once the water starts boiling, add the cleaned spinach leaves to the hot water (image 2). Cook for about 40 – 50 seconds until the color of the leaves turns bright green. Turn off the heat.

• Transfer the leaves immediately to the bowl of ice-cold water ( image 4 ). This step stops the cooking process and retains the leaves’ green color.
• After this last step, you can use the blanched spinach leaves for making puree.

My Tried and True Tips

• Don’t over-cook the spinach – about five minutes is enough. Heat kills the bright green color and most of the spinach nutrients.
• Grate the potatoes instead of mashing to avoid lumps in the puri dough.
• For a crisp and non-greasy puri, don’t forget to add semolina (sooji/rava) .
• Binding dough for any poori is an art in itself. It should soft, pliable, non-sticky, and firm to touch . ( also read: how to make perfect poori )
• Don’t over-fry the pooris on very high heat, or you will lose the green color, and brown spots might appear.
• While frying the pooris, gently press them with a spoon to help them puff up nicely .

Serving Suggestion

Can anything else match the feeling of poking a finger into a puffy hot palak puri and then tearing a piece of it to sweep into a Mathura-style aloo ki sabzi or dahi wale aloo ? Surely a gratifying and indulging Indian breakfast recipe .

Palak Puri compliments most of the Indian main-course dishes . But my personal favorite is chana masala or jeera aloo , along with a bowl of chilled mint raita .

Watch Palak Puri Video

You can store the spinach puri dough for a week in the refrigerator. Make sure the storing container is airtight. You can use the same dough to make palak paratha or palak roti .

You can use frozen spinach or readymade spinach puree to make this poori dough. Please follow the packet instructions to defrost the frozen leaves. But in my personal experience, the taste, texture, and color of the poori will not be as good as the one made with fresh spinach leaves.

More Spinach Recipes for you to try

• Chana Saag
• Palak Chana Dal
• Tofu Palak Paneer
• Skinny Spinach Soup
• Oats Spinach Khichdi
• Creamy Spinach Pasta

Ingredients

Ingredients For Spinach Puree:

• ▢ 200 gram (1 bunch) spinach leaves (palak)
• ▢ 1 green chilli
• ▢ 1 tablespoon chopped ginger

Other Ingredients:

• ▢ 2 Cups wheat flour (atta) + more for dusting
• ▢ 2 medium-size boiled potato
• ▢ 1 teaspoon carom seeds (ajwain)
• ▢ 2 tablespoon semolina (rava/sooji)
• ▢ Salt to taste
• ▢ 1 teaspoon cooking oil + oil for deep-frying

Instructions

How To Make Spinach Puree:

• Wash the spinach leaves in running water.
• Heat a large pan full of water. Add a pinch of salt. Once water starts boiling, add spinach leaves. Cook exactly for 5 minutes. Turn off the heat. Drain in a colander and let them cool down before grinding to smooth paste.
• In a mixer, puree blanched spinach leaves, ginger and green chili to a smooth paste. Transfer to a bowl and keep aside.

How To Make Palak Puri Dough:

• In a wide mixing bowl combine flour, grated potato, carom seeds, salt, oil, and spinach puree. Mix them well together to form a stiff dough. Use little lukewarm water (if required) to knead the dough. Make sure dough should be firm in texture yet pliable.
• Keep covered in the fridge until required.

How To Make Palak Puri:

• Divide the dough into small balls of equal size. Roll each portion into a round using a rolling pin.
• Now heat oil in a deep frying pan over medium-high flame.
• Add a pinch of dough in the hot oil. If the dough floats to the top, oil is ready else heat it for a little longer.
• Slide one poori from the side into the hot oil and gently press it with the slotted spoon. Once spinach poori puffs up, flip it gently.
• Using a slotted spoon, drain the puri from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.
• Similarly, prepare rest of the poori as well.
• Serve palak puri warm with aloo ki sabzi and raita.

Recipe Notes:

• Don’t over blanch the spinach – about five minutes is enough. Heat kills the bright green color and most of the spinach nutrients.
• Always, grate the boiled potatoes instead of mashing to avoid any lumps in the puri dough.
• Use ajwain (carom seeds) for a nice flavor and they aid in digestion as well.
• For a crisp and non-greasy puri, don’t forget to add semolina (sooji/rava) .
• Poori dough should be soft, pliable, non-sticky, and firm to touch .
• You can store the dough for a week in the refrigerator.
• Don’t over-fry the pooris on very high heat or you will lose the green color and brown spots might appear. While frying the pooris, gently press them with a spoon to help them puff up nicely .
• You can use vegetable oil or any flavorless cooking oil to fry the poori.

Nutrition

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Aloo Palak Puri Recipe

Equipment

• Mixing Bowl
• Deep Frying Pan

Ingredients

Ingredients For Spinach Puree:

• 200 gram (1 bunch) spinach leaves (palak)
• 1 green chilli
• 1 tablespoon chopped ginger

Other Ingredients:

• 2 Cups wheat flour (atta) + more for dusting
• 2 medium-size boiled potato
• 1 teaspoon carom seeds (ajwain)
• 2 tablespoon semolina (rava/sooji)
• Salt to taste
• 1 teaspoon cooking oil + oil for deep-frying

Instructions

How To Make Spinach Puree:

• Wash the spinach leaves in running water.
• Heat a large pan full of water. Add a pinch of salt. Once water starts boiling, add spinach leaves. Cook exactly for 5 minutes. Turn off the heat. Drain in a colander and let them cool down before grinding to smooth paste.
• In a mixer, puree blanched spinach leaves, ginger and green chili to a smooth paste. Transfer to a bowl and keep aside.

How To Make Palak Puri Dough:

• In a wide mixing bowl combine flour, grated potato, carom seeds, salt, oil, and spinach puree. Mix them well together to form a stiff dough. Use little lukewarm water (if required) to knead the dough. Make sure dough should be firm in texture yet pliable.
• Keep covered in the fridge until required.

How To Make Palak Puri:

• Divide the dough into small balls of equal size. Roll each portion into a round using a rolling pin.
• Now heat oil in a deep frying pan over medium-high flame.
• Add a pinch of dough in the hot oil. If the dough floats to the top, oil is ready else heat it for a little longer.
• Slide one poori from the side into the hot oil and gently press it with the slotted spoon. Once spinach poori puffs up, flip it gently.
• Using a slotted spoon, drain the puri from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.
• Similarly, prepare rest of the poori as well.
• Serve palak puri warm with aloo ki sabzi and raita.

Video

Notes

• Don’t over blanch the spinach – about five minutes is enough. Heat kills the bright green color and most of the spinach nutrients.
• Always, grate the boiled potatoes instead of mashing to avoid any lumps in the puri dough.
• Use ajwain (carom seeds) for a nice flavor and they aid in digestion as well.
• For a crisp and non-greasy puri, don’t forget to add semolina (sooji/rava) .
• Poori dough should be soft, pliable, non-sticky, and firm to touch .
• You can store the dough for a week in the refrigerator.
• Don’t over-fry the pooris on very high heat or you will lose the green color and brown spots might appear. While frying the pooris, gently press them with a spoon to help them puff up nicely .
• You can use vegetable oil or any flavorless cooking oil to fry the poori.

Nutrition

This Jain style paneer butter masala recipe is a tasty, creamy curry without onion, garlic, and ginger – a restaurant-style paneer makhani.

Estimated reading time: 3 minutes

• Jain Style Paneer Butter Masala
• Watch Paneer Butter Masala Video
• Serving Suggestion
• My Tried and True Tips
• Jain Paneer Butter Masala Recipe

Jain Style Paneer Butter Masala

According to Google, there are millions of results when you search for a paneer butter masala recipe. What is so special about my butter masala recipe? It has a thick, creamy, sweet, and spicy famous makhani gravy prepared without using onion, garlic, ginger, or cream . It is a simple, easy, and sattvic version of my restaurant style paneer butter masala . No artificial color is added to this makhani masala .

In India, no onion no garlic diet is one of the most common food preferences.

Many of the Indian population follow this kind of diet regime due to religious preferences or on certain festivals like Navratri, Janmashtmi, Paryushan, and Diwali , people cook sattvic food without onion, ginger, and garlic. Hence, there are tons of Indian food recipes without onion or garlic.

Watch Paneer Butter Masala Video

Serving Suggestion

This is a typical Mughlai style curry. It tastes perfect with whole wheat naan , paratha, poori , jeera rice , or even simple chapati.

For an indulgent festive feast, serve paneer butter masala with jeera aloo , mint raita , suji halwa , and poori. For a low-carb combination, serve makhani gravy with quinoa or brown rice.

My Tried and True Tips

• Soak paneer in lukewarm water for 5 – 10 minutes. This process makes the paneer super soft and mouth-melting. You can use homemade masala paneer also for this recipe.
• Use the bright red ripe tomatoes for the gravy. These tomatoes will give the color to the gravy.
• After grinding, filter the makhani gravy using a sieve before adding a paneer. This step makes the gravy restaurant style smooth.
• Do not add too much water while grinding the masala, as the paneer butter masala has a thick and luscious gravy.
• If the makhani gravy is too thick , add ¼ cup milk or cashew milk to get the desired consistency.
• Instead of sugar, you can also use ¼ cup tomato paste or ketchup . Nowadays, no onion, garlic tomato sauce, or ketchup is easily available in supermarkets.
• I highly recommend using Kashmiri red chilies , they are mild in taste, and second, they give a bright color to the gravy.
• The kasuri methi (dry fenugreek leaves) give the butter masala gravy the most sort after flavor and aroma. It is a key ingredient for this paneer makhani recipe.

More Paneer Recipes

• Paneer Kali Mirch
• Paneer Jalfrezi
• Paneer Pulao
• Paneer Curry
• Matar Paneer
• Chilli Paneer

Get my 15+ Paneer Recipes here

Ingredients

• ▢ 200 gram paneer (cottage cheese), cut into cubes
• ▢ ¼ Cup ghee
• ▢ ¼ Cup cashew
• ▢ 3 – 4 Kashmiri red chilli
• ▢ 1 ¼ Cup chopped tomato (ripe and red)
• ▢ Salt to taste
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon Garam masala powder ( see recipe )
• ▢ ½ Cup water
• ▢ 1 tablespoon Kasuri Methi (dry fenugreek leaves)
• ▢ 1 tablespoon chopped fresh coriander

Instructions

• Heat ghee in a heavy bottom kadhai or wok over medium flame. Add red chili and cashews. Fry for 10 – 20 seconds.
• Next, add chopped tomato and season with salt. Cook the tomatoes till they are mushy and the oil starts separating from the masala.
• Once tomato masala is ready, add water and stir to mix. Turn off the heat. Transfer the tomato masala to a blender. Grind to a smooth paste.
• In the same pan, add the makhani sauce. Filter it using a sieve or fine mesh to get a smooth gravy.
• Add red chili powder, sugar, garam masala , and salt. Stir to combine. Bring the gravy to a boil once, reduce the heat and allow to simmer for 3 – 5 minutes over low heat. Taste and adjust the seasoning according to preference.
• Now add the paneer cubes to the makhani gravy, stir to combine, reduce the heat to low, and cook for 5 minutes.
• Add the crushed kasuri methi leaves and mix nicely. Garnish with cream and fresh coriander.
• Serve the Paneer Butter Masala with chapati or naan .

Recipe Notes:

• After grinding it is essential to filter the makhani gravy using a sieve before adding paneer. This step makes the gravy restaurant style smooth.
• Do not add too much water while grinding the masala as the paneer butter masala has a thick and luscious gravy.
• Instead of sugar, you can use ¼ cup tomato paste or sauce as well. Nowadays, there are no onion no garlic tomato sauce, or ketchup easily available in the supermarkets.
• Adjust the amount of red chilies and garam masala as per personal preference. My makhani gravy has a mildly sweet taste and low spiciness.
• You can store this makhani curry paste. Follow my tips .

Nutrition

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