How to make Palak Suran -

Yam cubes cooked in spinach based gravy with fresh indian spices .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (पालक), Yam (सूरन)

Cuisine : Maharashtrian

Course : Main Course Vegetarian


For more recipes related to Palak Suran checkout Palak Paneer, Poondu Keerai Massiyal, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry . You can also find more Main Course Vegetarian recipes like Rajma Chawal-SK Khazana Batata Bhaji Soppina Palya Honey Glazed Beans

Palak Suran

Palak Suran Recipe Card

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Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Palak Suran Recipe

  • Spinach 1 bunch

  • Yam 250 grams

  • Oil to deep fry

  • Ginger 1/2 inch piece

  • Garlic 3-4 cloves

  • Green chillies 3

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Lemon juice 1 tablespoon

Method

Step 1

Clean, remove stalks, wash and blanch spinach in boiling water for two to three minutes. Drain, refresh and blend to a puree. Peel, wash and cut yam into one inch sized cubes.

Step 2

Pressure cook till done. Heat sufficient oil in a kadai and deep fry till golden. Drain onto an absorbent kitchen paper. Peel and wash ginger and garlic.

Step 3

Remove stems and wash green chillies. Grind ginger, garlic and green chili to a fine paste. Heat ghee in another kadai, add cumin seeds sauté till it changes colour.

Step 4

Add the ground paste, red chilli powder and fry for two minutes. Add spinach puree, fried yam pieces and salt and cook on medium heat for six to eight minutes or till ghee surfaces on top. Add lemon juice, stir 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 www.sanjeevkapoor.com 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.