Gluten-Free Palak Keerai
Experience the vibrant flavors of South India with this Gluten-Free Palak Keerai recipe, where fresh spinach takes center stage in a wholesome dish that's perfect for any meal. This quick and easy stir-fry is prepared with finely chopped spinach sautéed alongside aromatic ingredients like mustard seeds, urad dal, dried red chilies, and a touch of grated coconut for a subtle sweetness. Enhanced with garlic-green chili paste and a dash of turmeric powder, it delivers a delightful blend of earthy, spicy, and nutty notes in every bite. Ready in just 25 minutes, it’s an ideal gluten-free option that pairs beautifully with steamed rice or serves as a nutritious side dish. Perfect for busy weeknights or leisurely lunches, this traditional recipe satisfies your cravings while keeping things healthy and flavorful.
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Recipe Information
Ingredients
- 400 grams Fresh spinach (Palak)
- 2 tablespoons Oil
- 0.5 teaspoons Mustard seeds
- 1 teaspoons Urad dal
- 1 teaspoons Cumin seeds
- 2 whole Dried red chilies
- 2 whole Green chilies
- 3 whole Garlic cloves
- 1 medium Onion
- 3 tablespoons Grated coconut
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
Instructions
Start by preparing the spinach. Rinse the spinach leaves thoroughly under running water to remove any dirt or impurities. Drain and chop the spinach finely.
Heat the oil in a large pan over medium heat. Add the mustard seeds and allow them to crackle.
Once the mustard seeds start crackling, add the urad dal, cumin seeds, and dried red chilies. Fry until the urad dal turns golden brown.
Add the finely chopped onions and sauté until they turn soft and translucent.
Grind the garlic and green chilies into a coarse paste. Add this paste to the pan and sauté for another minute until the raw smell disappears.
Now, add the chopped spinach to the pan. Stir well to combine the spinach with the onion and spice mixture.
Sprinkle turmeric powder and salt over the spinach. Mix well and cover the pan. Allow the spinach to cook for about 3-4 minutes, stirring occasionally.
Once the spinach has wilted, add the grated coconut and mix thoroughly. Cook for another 2 minutes to allow the flavors to blend.
Turn off the heat and transfer the Palak Keerai to a serving dish.
Serve hot with steamed rice or as a side dish with your meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
