Description
Learn how to make authentic Dhaba Style Palak Masala at home with this easy, step-by-step recipe. This rich, flavorful, and aromatic spinach curry brings the rustic taste of highway dhabas straight to your kitchen. Pairs perfectly with hot tandoori roti, naan, paratha, or steamed jeera rice!
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Video Timestamps
00:00 – Introduction
00:12 – Prepping Spinach & Coriander
00:36 – Roasting Whole Spices, Dal & Peanuts
01:50 – Grinding Masala Paste
02:12 – Sautéing Cumin, Garlic & Onions
03:28 – Adding Ginger, Green Chillies & Dry Spices
03:59 – Cooking Chopped Spinach & Coriander
05:00 – Adding Prepared Masala Paste
05:30 – Adding Hot Water & Simmering Gravy
06:11 – Adjusting Salt & Consistency
06:33 – Finishing with Desi Ghee & Serving
Ingredients List
For the Roasted Masala Paste:
Mustard oil: 1 tbsp
Cumin seeds (Jeera): 1 tsp
Coriander seeds (Khada Dhaniya): 1 tbsp
Raw peanuts (Kacchi Moongphali): 2 tbsp
Chana dal: 2 tbsp
Dry Kashmiri red chillies: 6–7 (chopped)
Water: 1 cup (for grinding into paste)
For the Curry / Gravy:
Spinach (Palak): 500g (washed, stems removed & finely chopped)
Fresh coriander (Hara Dhaniya): ½ cup (finely chopped)
Mustard oil: 2–3 tbsp (or cooking oil / desi ghee)
Cumin seeds (Jeera): 1 tsp
Garlic (Lasoon): 15 medium cloves (finely chopped)
Onions: 2 medium (finely chopped)
Ginger (Adrak): 1 tsp (grated)
Green chilli: 1 (finely chopped, or to taste)
Turmeric powder (Haldi): ¼ tsp
Red chilli powder: ½ tsp (or to taste)
Salt: 1 tsp (or to taste — added in stages)
Hot water: 1¼ cups (1 cup + ¼ cup)
Desi Ghee: 1 tbsp (for finishing)
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Please watch: "Burhani Raita Recipe | Authentic Hyderabadi Garlic Raita"
https://www.youtube.com/watch?v=rrxHr8ncImg
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