How to Cook Khada Desi Palak


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Khada Desi Palak

Chef Surjan Singh Jolly

Executive Chef at JW Marriott, Bengaluru




  • 300 g baby spinach
  • 2 Tbsp canola oil
  • 1 Tbsp garlic, chopped
  • 1 tsp green chilli, chopped
  • Salt to taste
  • 1 Tbsp ginger, sliced
  • 1 fresh red chilli, sliced
  • 3-4 garlic cloves, sliced
  • 1 tsp cumin seed
  • Fenugreek leaves, dried and crushed


  1. Wash and blanch spinach.
  2. In heavy bottom pan, heat canola oil. Temper with cumin seeds and garlic. Let garlic turn golden brown, then add ginger, chillis and spinach. Quickly toss over high flame so spinach wilts off nicely but does not overcook to lose flavours.
  3. Taste for seasoning before serving. Garnish with fenugreek leaves (optional).




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