Gobhi-Palak Curry

Back at home in India, I was organizing spinach leaves in a big airy container… I didn’t much bother about where to use that much quantity, thinking that ‘Palak-Paneer’ or ‘Spinach Paratha’ was going to be on the plate sometime soon!
But I felt a bit of shock when one of my aunts declared that she was planning to make ‘Gobhi-Palak Curry’ to go along with Phulka Roti in lunch the next day. Having tried many combo with spinach, it was quite a new one to me! I was so curious to note down the recipe and so I sticked next to the kitchen platform on time…
It was kind of a simple home-curry (which I call ‘everyday’ curry). Just the combination of ingredients attracted me! When it was served and I took the 1st bite, I found it a way too sweet for me… So I preferred to eliminate the sweet factor (jaggery, in original version) completely… But I must say, it’s a super-nutritious curry which is now included in my favorite list :)



1 Cauliflower Head, medium
1 bunch Spinach Leaves
1/2 tsp Garam Masala
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Roasted Cumin Powder
Salt, to taste
2 tbsp Cooking Oil
1/2 tsp Cumin Seeds
1/4 tsp pinch of Hing
Water, as required


  1. Wash and remove stems from cauliflower. Take out the florets and chop them into small dice-sized pieces.
  2. Clean spinach leaves and chop them nicely.
  3. Heat oil in a big kadai and add cumin seeds.
  4. Once it crackles, add hing and chopped cauliflower along with some water, salt and turmeric powder.
  5. Let it cook covered for 7-8 mins and then add chopped spinach along with all the spices.
  6. Mix everything well and cook it uncovered for 10 mins (or until spinach is almost mushy).
  7. Serve hot with Phulka Roti.