How to Make Palak Ki Bhujia – A Simple Spinach Stir-Fry Recipe (British English Guide)

🥬 Introduction: What is Palak Ki Bhujia?

Palak Ki Bhujia (also spelled Palak Bhujia or Spinach Bhujia) is a light, flavourful, and nutritious dry sabzi made with fresh spinach leaves (palak), basic Indian spices, and sometimes potatoes or garlic for added taste. It’s a common dish in Indian households, often served with chapati, paratha, or dal-chawal (lentils and rice).

Quick to prepare and packed with iron and fibre, Palak Bhujia is a perfect choice for a healthy weekday meal or a simple lunchbox item.

This blog post will guide you step-by-step on how to make Palak Ki Bhujia using British English, including full instructions, tips, variations, and SEO-friendly structure for Google search visibility.

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🌿 Why You’ll Love Palak Ki Bhujia

Ready in under 20 minutes

Requires minimal ingredients

Rich in iron and vitamins

Naturally gluten-free and vegan

Pairs well with almost any Indian meal

Ideal for a low-carb, healthy diet

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🛒 Ingredients for Palak Ki Bhujia

Here are the ingredients you’ll need for a simple, authentic preparation:

Main Ingredients:

250g fresh spinach leaves (palak), washed and finely chopped

1–2 medium potatoes, thinly sliced or cubed (optional)

1–2 tablespoons cooking oil (mustard oil, sunflower oil or ghee)

1–2 green chillies, slit or chopped

1 teaspoon ginger-garlic paste (optional)

Salt to taste

Spices:

½ teaspoon cumin seeds

¼ teaspoon asafoetida (hing)

½ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon coriander powder

¼ teaspoon garam masala (optional)

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🍽 Equipment Needed

Kadhai (deep frying pan) or non-stick frying pan

Spatula or wooden spoon

Chopping board and knife

Bowl for washing spinach

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🔪 How to Make Palak Ki Bhujia – Step-by-Step Guide

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✅ Step 1: Prep the Spinach

1. Thoroughly wash the spinach leaves in plenty of water to remove all dirt and grit.

2. Drain well and chop finely using a sharp knife.

3. If using potatoes, peel and slice them thinly or dice into small cubes.

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✅ Step 2: Heat the Oil and Temper the Spices

1. Heat oil in a kadhai or frying pan over medium heat.

2. Add cumin seeds and let them splutter.

3. Add a pinch of asafoetida (hing) and green chillies.

4. If using, add ginger-garlic paste and sauté for 1 minute until fragrant.

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✅ Step 3: Add Potatoes (Optional)

1. Add sliced or cubed potatoes to the pan.

2. Sprinkle a little salt and turmeric powder.

3. Cover and cook on low flame for 5–6 minutes until they begin to soften.

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✅ Step 4: Add Spinach

1. Add the chopped spinach to the pan.

2. Mix well with the potatoes and spices.

3. The spinach will start to release water — let it cook uncovered for 8–10 minutes.

4. Stir occasionally to avoid sticking or burning.

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✅ Step 5: Season and Cook

1. Once the spinach has wilted and water has evaporated, add red chilli powder and coriander powder.

2. Cook for another 2–3 minutes on low heat, stirring gently.

3. Add garam masala at the end if desired.

4. Turn off the heat once the mixture is dry and the flavours are well combined.

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✅ Step 6: Serve

Serve hot with roti, paratha, or as a side with dal and rice.

You can also stuff it into chapatis for an easy palak wrap.

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🍛 Serving Suggestions

Palak Bhujia is extremely versatile. Serve it with:

Plain roti or phulka

Tandoori roti or paratha

Steamed basmati rice and dal fry

As a side dish with stuffed paratha or poori

In lunchboxes with pickle and salad

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💡 Expert Tips for Perfect Palak Bhujia

Always dry the spinach leaves completely before chopping to avoid excess moisture.

Use mustard oil for a traditional North Indian flavour.

Avoid overcooking spinach – it should be soft but still green and vibrant.

Add chopped garlic for extra aroma and a spicy twist.

A squeeze of lemon juice before serving adds freshness and balances flavour.

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🧂 Variations You Can Try

Aloo Palak Bhujia: Add more potatoes for a filling version.

Lehsuni Palak Bhujia: Use lots of chopped garlic instead of ginger.

Methi-Palak Mix: Add a handful of chopped fenugreek leaves for a bitter edge.

Palak Paneer Bhujia: Toss in paneer cubes at the end for a protein-rich version.

Dry masala palak: Skip potatoes and use only dry spices with minimal oil.

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📌 SEO Keywords for Google Ranking

To ensure your recipe blog ranks well on search engines, incorporate these key SEO-friendly phrases:

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Use these phrases naturally in headings, alt text for images, and meta descriptions.

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❓ Frequently Asked Questions (FAQs)

Q1: Can I use frozen spinach?

Yes, but thaw it completely and squeeze out excess water before cooking.

Q2: Is this recipe vegan?

Yes, it is completely vegan when made with oil instead of ghee.

Q3: Can I skip potatoes?

Absolutely. You can make plain palak bhujia without potatoes or replace them with paneer or tofu.

Q4: How long does it keep?

You can store it in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.

Q5: Is it suitable for weight loss?

Yes! This dish is low in calories, rich in iron and fibre, and ideal for a healthy diet.

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📊 Nutritional Value (Per Serving Approx.)

Calories: 120 kcal

Protein: 4g

Carbohydrates: 10g

Fats: 6g

Fibre: 4g

Iron: 15–20% of daily requirement

Note: Nutritional values may vary depending on quantity and ingredients used.

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✍️ Final Thoughts

Palak Ki Bhujia is a shining example of how simple ingredients c

an create a nourishing and flavourful dish. Whether you’re cooking for health, comfort, or convenience, this dry spinach sabzi is a go-to recipe that never disappoints.

Now that you know how to make Palak Ki Bhujia at home, enjoy this humble yet delicious Indian classic served with roti or rice. It’s a staple

  --- write ✍️ by foodie Parmod.