How to make Tindli Palak Saag -

Green becomes greener in this divine combination of ivy gourd and spinach.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Ivy Gourd, Spinach Leaves

Cuisine : Punjabi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Arbi Amritsari Chilli Idli-SK Khazana Restaurant Style Yellow Gravy Gravied Drumsticks

Tindli Palak Saag

Tindli Palak Saag Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tindli Palak Saag Recipe

  • Ivy Gourd quartered vertically 250 grams

  • Spinach Leaves leaves separated and blanched 1 large

  • Mustard oil 2 tablespoons

  • Asafoetida 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 inch

  • Garlic cloves 6-8

  • Green chillies finely chopped 2

  • Onion 1 medium

  • Red chilli powder 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Salt to taste

  • Juice of ¼ lemon

  • Thin strips of red bell capsicum for garnishing


Step 1

Mix asafoetida in 1 tbsp water in a small bowl.

Step 2

Heat mustard oil in a non-stick pan, add cumin seeds, ginger, garlic and asafoetida water.

Step 3

Add green chillies, ivy gourd and mix well. Finely slice onion and add to the pan and mix. Cover and cook for 4-5 minutes, stirring occasionally.

Step 4

Finely chop spinach and set aside.

Step 5

Add red chilli powder, turmeric powder, dried mango powder and salt to the pan and mix well. Cover and cook till ivy gourds are cooked. Add spinach and cook further for 4-5 minutes. Add lemon juice and mix well.

Step 6

Transfer into a serving bowl, garnish with thin strips of red capsicum and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.