Palak Gobi |Hariyali Gobi Sabzi |Spinach Cauliflower Sabzi

Palak gobi is a creamy, tasty and highly nutritious dish that can be cooked with not much effort. It is easy to be prepared even on a busy weekday night. 

The high nutrition in this dish will make a healthy choice any day. The prep of this dish is very similar to the palak paneer but the spices used are different and thats what makes this dish stand out from the regular palak paneer. 

INGREDIENTS

Marinate & Roast

3 cups cauliflower

¼ cup water to sprinkle

1 tbsp chilli powder

1 tsp garam masala

1 tsp turmeric powder

Salt to taste

Tempering

1 tbsp ghee/oil

1 tbsp cumin seeds

1 piece of cinnamon

Cook & Grind

500 gm spinach

2 tomatoes

4-5 cloves garlic 

1 small piece ginger

3 green chilli

½ tsp turmeric powder 

½ tsp garam masala

Salt to taste

Garnish

1 tbsp kasoori methi

½ cup cream

METHOD

Chop the cauliflower into large flowerlets, sprinkle with water and marinate it with the Marinate & Roast ingredients.

While the cauliflower is marinating lets make a spiced up spinach puree. 

Wash and drain the spinach leaves.

Switch on a pressure cooker on heat or instant pot on saute mode. 

Once hot add the oil and temper with the tempering ingredients. Next add in the ginger, garlic and green chilli. Saute this for couple of minutes then add in the chopped tomatoes and fry for a minute.

Add the spice powders to the cooker and give it a mix, add ½ cup water to the pot and place the spinach on the top. Without mixing in the spinach cover the lid and pressure cook on high heat for 1 whistle in stovetop pressure cooker or 2 minutes on instant pot.

Once the time is done quick release the pressure and open the lid. Give it a mix and let this mixture cool completely.

While this is cooling lets start roasting the marinated cauliflower.

In a pan add 1 tbsp oil and add the marinated cauliflower to it and roast it on a high heat for 5 minutes. Then sprinkle ½ cup water on the top and cover with a lid and let the cauliflower steam cook for another 5-7 mins or until its tender but not soft.

While this is cooking lets grind the pressure cooked spinach mixture along with the water to a blender and blend it to a puree.

Once the cauliflower is cooked to prefered tenderness add the spinach puree to the pan along with the cauliflower and give it a nice mix.

Check for salt and adjust. Let this mixture come to a boil. Crush the kasoori methi with the palms and add it to the curry along with the cream and mix well.

Let this mixture simmer for 2 mins on medium heat.

Remove from heat and serve it hot with roti, phulka or rice.

Enjoy!!!