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    Home » Curries & Gravies » Garlicky Spinach Peas Fenugreek Curry

    Published: May 6, 2020 · Modified: Nov 23, 2020 by Priya * This post may contain affiliate links.

    Garlicky Spinach Peas Fenugreek Curry

    Recipe Print
    Garlicky Peas Spinach Fenugreek Curry with naan pieces in a round bowl with text at the top
    a bowl of Garlicky Peas Spinach Fenugreek Curry with a spoon in it with text at the top
    Garlicky Peas Spinach Fenugreek Curry served in a round bowl with pieces of naan next to it and text at the top

    Garlicky Spinach Peas Fenugreek Curry is a vegan palak recipe. It's an easy & simple spinach based Asian side dish made with peas & fenugreek leaves. This garlic-flavored curry is one of the easiest vegetarian spinach recipes ever that you can make under 30 minutes! A healthy comfort meal that has a restaurant/Dhaba feel to it and is an ideal dish to be served with any Indian flatbread.

    a round bowl filled with Garlicky Peas Spinach Fenugreek Curry and naan pieces

    Table of Contents

    • Vegan and vegetarian spinach recipes 
    • Trending now
    • Why make this curry
    • Ingredients needed to make this Asian side dish
    • Steps to make this Palak recipe
    • Serving Suggestions
    • Tips to make this vegetarian spinach recipe
    • Some vegetarian spinach recipes
    • Garlicky Peas Spinach Fenugreek Curry

    Vegan and vegetarian spinach recipes 

    I always have a bag of spinach in my weekly grocery cart! I love eating spinach and am always adding it to different recipes. I am either making Palak Paneer or Potato Dosa every other week because we both love these dishes! Spinach or palak (in Hindi) is a great source of iron, especially for vegetarians/vegans like us. This leafy vegetable is rich in water and fat-soluble vitamins, minerals, and a wide variety of phytonutrients.

    There are many different ways to incorporate spinach into your meal plan and enjoy its variety of nutritional benefits especially if you are following a vegan diet. You can add it to smoothies, savory batter, add it to rice-based dishes, in pasta, salads, etc. The options are endless. They blend in any dish effortlessly. You can add them in chopped form, pureed form, cook them or eat them raw! They are that versatile!

    Trending now

    Making this palak curry is one way to serve them. I had wanted to recreate this Dhaba style dish for some time now. I had tasted this dish while we were on a road trip to Vaishnav Devi. It is a place of pilgrimage for Hindus located in the north of India and it's situated in the mountains. The only way to reach the temple town is by road, and there are some amazing Dhabas en-route that serve the best freshly prepared North Indian food. Lasooni Palak with naan is one such delicious combo that you must order if you ever visit a Dhaba.

    BTW, Dhabas are strategically located on highways as they serve as truck stops, serve local cuisine, are cost-effective, and most are open 24 hours! The flavors and the taste of the dishes served here are more earthy as it's cooked in an outdoor oven and fat is liberally used. Dhaba’s are world-famous for dishing out some of the most mouth-watering, lip-smacking, finger-licking good Indian dishes. You must dine here once just for the experience!

    Garlicky Peas Spinach Fenugreek Curry served in a round bowl with pieces of naan next to it

    Why make this curry

    This bowl of Lasooni Methi Matar Palak prepared Dhaba style is what comfort food is all about.

    • It's vegan, and gluten-free.
    • No cream or yogurt required to give it a smooth texture. Blanched spinach does the job well.
    • It can be made under 30 minutes.
    • Authentic Indian flavors.
    • Very healthy and delicious.

    Ingredients needed to make this Asian side dish

    all the ingredients needed to make Garlicky Peas Spinach Fenugreek Curry arranged in a tray with labels on them

    Vegetarian spinach recipes like these are ideal for day to day lunch or dinner. This is a great recipe to include in your weekly rotation because of the simplicity of making this palak sabzi and the taste. Again, this recipe can be made using basic pantry staples. 

    • Greens - I have used spinach/palak and fenugreek leaves/methi. They are a great combo and help in making this gravy base extremely flavorful. I have used frozen fenugreek leaves and fresh spinach leaves here. Fenugreek leaves have a powerful, aromatic, and bittersweet flavor.
    • Green peas - I love adding green peas or Matar (in Hindi) in any gravy recipe. They are low in Saturated Fat, Cholesterol, and Sodium. They also are a good source of Protein and Vitamins. Adding them to dishes like these bring a certain mild sweetness to the dish which helps in balancing the flavors.
    • Garlic - Lasoon (in Hindi) or garlic gives the dish its pungent flavor. Adding garlic to our food does not only bring in the flavor, but this healthy bulb is also packed with abundant antifungal and antibacterial properties. Read the notes to see how to work with garlic. 
    • Chickpea flour or besan helps to thicken the gravy without having to add any cream.
    • Almonds give the masala a nutty flavor and density. 
    • Onion, ginger, and chilies are basic ingredients needed to make this dish palatable.
    • Spices like turmeric, cumin (seeds and ground), sesame seeds, and garam masala give this dish an authentic Indian flavor.

    Steps to make this Palak recipe

    9 image collage showing the steps to make Garlicky Peas Spinach Fenugreek Curry

    Just the coming together of green peas, spinach, methi, and garlic in this Asian side dish makes it the perfect food pairing.

    1. The first step is to blanch the spinach, and this is how to do it. Boil water in a pan (no salt to be added), add spinach leaves to the pan along with sugar, and boil it for 2 minutes.
    2. Immediately transfer the boiled leaves to an ice bath (a bowl of ice water) and let it rest for another 2 - 3 minutes. 
    3. Remove the leaves carefully by squeezing out the excess water from it. Roughly chop half of it and keep it aside for now. Transfer the remaining half into a blender along with little water. Blitz this to a thick puree consistency. Keep this puree aside for now.
    4. The next step is to prepare the masala base. In a blender, add garlic, ginger, green chilies, and almonds. Make a coarse paste.
    5. Heat oil in a pan and fry cumin seeds for 30-45 seconds. Then add the ground masala paste to the pan and fry it for another 2 minutes.
    6. Next, add the chopped onions and saute till they turn translucent. Then add freshly crushed coriander seeds and besan (chickpea flour) and mix it well. 
    7. Then add the green peas to the pan. Continue to saute for 2-3 minutes till the peas are cooked.
    8. Then add chopped fenugreek leaves along with the chopped spinach and mix. Cook this for another 5 minutes.
    9. Then add turmeric powder, and blanched spinach puree. Mix it all well together. Cook it on a medium flame for 2 minutes. Add water and salt, mix and continue to cook on high flame for another 2 minutes. Lastly, add garam masala and give it a quick mix. Take it off the flame. 

    Garlicky Peas Spinach Fenugreek Curry with naan pieces in a round bowl

    Serving Suggestions

    Before serving, for more garlic flavor and aroma, prepare a second tadka to pour over this Garlicky Peas Spinach Fenugreek Curry. Heat oil in a tadka pan and fry cumin seeds, dried red chilies, garlic cloves, and white sesame seeds for 45 seconds. Then pour this tadka over the prepared curry. This makes it an extremely flavorful Asian side dish. You can serve this Dhaba style Palak recipe with any Indian flatbread and/or with steamed rice, quinoa, or even cauliflower rice. 

    Tips to make this vegetarian spinach recipe

    Blanching is an important step in this recipe because it helps retain the deep green color plus it gives the spinach puree a nice creamy texture. Then the cold water helps bring down the temperature of spinach instantly and prevents it from browning due to overcooking. Adding sugar while blanching also helps retain the green color. You can make this dish with any greens available to you. You can also skip adding fenugreek leaves and make it only with spinach. Kasoori methi can also be used instead of fresh methi. Add 1/2 cup of kasoori methi. 

    Add boiled potatoes, tofu or paneer to this curry to make it even more flavorful.  You can limit the number of garlic pods as per your preference. When making the masala paste, you can swap almonds with cashews, walnuts, pecans, or even peanuts. Instead of adding crushed coriander seeds, you can also add coriander powder. Adding besan while cooking the curry will make the gravy thick and creamy plus help retain the water.

    You can add cream as well. Do not skip the second tadka. That is what gives this Asian side dish an authentic Dhaba feel. Roast the garlic until it turns golden and crisp. Tip for those who need it - Rub garlicky hands with a stainless-steel object to remove the odor. Eat parsley, mint, or mustard to freshen your breath after eating garlic. This dish stays well in the fridge for 3-4 days. You can freeze it as well. 

    a hand dunking in a piece of naan into a bowl of Garlicky Peas Spinach Fenugreek Curry

    Some vegetarian spinach recipes

    • Keerai Kootu
    • Spinach Peanut Chutney
    • Spinach Lentil Chilla
    • Cilantro Spinach Rice
    • Peas Spinach Pastry Puffs
    • Green Mango Spinach Yogurt Smoothie

    a bowl of Garlicky Peas Spinach Fenugreek Curry with a spoon in it

    If you’ve tried this Garlicky Peas Spinach Fenugreek Curry or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.
    Garlicky Peas Spinach Fenugreek Curry with naan pieces in a round bowl

    Garlicky Peas Spinach Fenugreek Curry

    This vegan palak recipe is an easy & simple spinach based Asian side dish made with peas & fenugreek leaves. This garlic-flavored curry is one of the easiest vegetarian spinach recipes ever that you can make under 30 minutes! A healthy comfort meal that has a restaurant/Dhaba feel to it and is an ideal dish to be served with any Indian flatbread.
    4.5 from 24 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4 people
    Calories: 257.9kcal
    Author: Priya Lakshminarayan

    Equipment

    skillet

    Ingredients 

    To blanch the spinach

    • 8 oz spinach
    • 1 tsp sugar
    • water as required
    • ice cubes as required

    To prepare the masala base

    • 10 cloves garlic
    • 1 inch ginger
    • 2 green chilies
    • 6 almonds

    To prepare the curry

    • 1 tbsp oil
    • 1 tsp cumin seeds
    • 1 onion finely chopped
    • 1 tbsp coriander seeds crushed
    • 2 tbsp chickpea flour
    • 2 cups green peas
    • 2 cups fenugreek leaves
    • 1 tsp turmeric powder
    • 1/2 tbsp garam masala
    • salt as needed
    • 1/2 cup water or as needed

    For the second tadka

    • 1 tsp oil
    • 1 tsp cumin seeds
    • 2 dried red chilies
    • 4 cloves garlic
    • 1 tbsp sesame seeds

    Instructions

    To blanch the spinach

    • Boil water in a pan (no salt to be added), add spinach leaves to the pan along with sugar, and boil it for 2 minutes.
    • Immediately transfer the boiled leaves to an ice bath (a bowl of ice water) and let it rest for another 2 - 3 minutes.
    • Remove the leaves carefully by squeezing out the excess water from it. Roughly chop half of it and keep it aside for now.
    • Transfer the remaining half into a blender along with little water. Blitz this to a thick puree consistency. Keep this puree aside for now.

    To prepare the masala base

    • In a blender, add garlic, ginger, green chilies, and almonds. Make a coarse paste.

    To prepare the curry

    • Heat oil in a pan and fry cumin seeds for 30-45 seconds. Then add the ground masala paste to the pan and fry it for another 2 minutes.
    • Next, add the chopped onions and saute till they turn translucent. Then add freshly crushed coriander seeds and besan (chickpea flour) and mix it well.
    • Then add the green peas to the pan. Continue to saute for 2-3 minutes till the peas are cooked.
    • Then add chopped fenugreek leaves along with the chopped spinach and mix. Cook this for another 5 minutes.
    • Then add turmeric powder, and blanched spinach puree. Mix it all well together. Cook it on a medium flame for 2 minutes. Add water and salt, mix and continue to cook on high flame for another 2 minutes.
    • Lastly, add garam masala and give it a quick mix. Take it off the flame.

    For th second tadka

    • Heat oil/ghee in a tadka pan and fry cumin seeds, dried red chilies, garlic cloves, and white sesame seeds for 45 seconds.
    • Then pour this tadka over the prepared curry.
    • You can serve this Dhaba style Palak recipe with any Indian flatbread and/or with steamed rice, quinoa, or even cauliflower rice.

    Notes

    Blanching is an important step in this recipe because it helps retain the deep green color plus it gives the spinach puree a nice creamy texture. Then the cold water helps bring down the temperature of spinach instantly and prevents it from browning due to overcooking.
    Adding sugar while blanching also helps retain the green color. You can make this dish with any greens available to you. You can also skip adding fenugreek leaves and make it only with spinach.
    Add boiled potatoes, tofu or paneer to this curry to make it even more flavorful.  You can limit the number of garlic pods as per your preference. When making the masala paste, you can swap almonds with cashews, walnuts, pecans, or even peanuts.
    Instead of adding crushed coriander seeds, you can also add coriander powder. Adding besan while cooking the curry will make the gravy thick and creamy plus help retain the water.
    You can add cream as well. Do not skip the second tadka. That is what gives this Asian side dish an authentic Dhaba feel. Roast the garlic until it turns golden and crisp.
    Tip for those who need it - Rub garlicky hands with a stainless-steel object to remove the odor. Eat parsley, mint, or mustard to freshen your breath after eating garlic.
    This dish stays well in the fridge for 3-4 days. You can freeze it as well. 

    Nutrition

    Calories: 257.9kcal | Carbohydrates: 33.43g | Protein: 13.36g | Fat: 9.16g | Saturated Fat: 0.75g | Sodium: 133.24mg | Potassium: 676.87mg | Fiber: 9.43g | Sugar: 8.06g | Vitamin A: 5937.51IU | Vitamin C: 53.2mg | Calcium: 144.12mg | Iron: 6.9mg
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    Comments

    1. Snehal says

      May 25, 2020 at 11:46 am

      5 stars
      Thanks for this recipe, i tried it and it turned out really good, your measurements are perfect! I added potato as you had suggested. Me n my entire family loved it👍

      Reply
      • Priya says

        May 25, 2020 at 12:12 pm

        I am so glad you and your family liked it. Thank you. 🙂 Nice idea to add potatoes.

        Reply
    2. Charla says

      May 09, 2020 at 5:01 am

      5 stars
      What gorgeous photography! I love South Asian food and I'm more than willing to try my hand at this wonderful looking dish. Btw, we have the same spice jars!!

      Reply
    3. Tracy says

      May 09, 2020 at 3:20 am

      5 stars
      Our family LOVED this. Thank you so much!!

      Reply
    4. Dannii says

      May 09, 2020 at 2:03 am

      5 stars
      Oh wow, what a beautiful vibrant colour. I bet the flavour is amazing too.

      Reply
    5. Adrianne says

      May 09, 2020 at 1:35 am

      5 stars
      Wow, I am loving all the flavours here! I adore Indian food and this is making me hungry. Classic flavours with an original twist, I love it.

      Reply
    6. Michelle says

      May 09, 2020 at 12:22 am

      5 stars
      Sooo good. I don't make much Indian food, but I'll make this again and again.

      Reply
    7. Abigail Raines says

      May 06, 2020 at 3:16 pm

      5 stars
      Wowza! This dish is a total delight not just to my eyes but certainly my tastebuds!

      Reply
      • Priya says

        May 06, 2020 at 5:08 pm

        Thank you so much :)!

        Reply
    8. Jenn says

      May 06, 2020 at 3:12 pm

      5 stars
      This is a delicious curry that gets gobbled up, and the pan scraped clean, whenever I make it. Fabulous - thanks for sharing it!

      Reply
      • Priya says

        May 06, 2020 at 5:09 pm

        I am so happy to hear that! Thank you

        Reply
    9. CRYSTAL HUGHES says

      May 06, 2020 at 2:51 pm

      5 stars
      I love this curry! All your step by step photos makes it so easy to recreate this gorgeous dish!

      Reply
      • Priya says

        May 06, 2020 at 2:56 pm

        Glad you found them useful. Thank you.

        Reply
    10. Caitlyn Erhardt says

      May 06, 2020 at 2:46 pm

      5 stars
      Great recipe! This was a hit and I can't wait to make it again soon.

      Reply
      • Priya says

        May 06, 2020 at 2:56 pm

        That makes me so happy! Thank you.

        Reply
    11. Irina says

      May 06, 2020 at 2:23 pm

      5 stars
      I have recently started experimenting with curry recipes, and I am falling in love with your recipe. I cannot wait to give it a try!

      Reply
      • Priya says

        May 06, 2020 at 2:56 pm

        You will love it! Do try it out. Thanks.

        Reply
    12. Sheena says

      February 17, 2020 at 2:24 pm

      5 stars
      Another yummy recipe...just tried it and absolutely love it!

      Reply
    13. Mansa says

      February 06, 2019 at 1:44 am

      Looks superb delicious with vibrant green. I have a doubt in the receipt though. Is it garlic bulbs or cloves. I feel 8 to 10 plus 3 to 4 bulbs is too much.

      Reply
      • Manasa says

        February 06, 2019 at 1:46 am

        *receipe not receipt

        Reply
      • Priya says

        February 06, 2019 at 12:25 pm

        Thank you so much. I thought bulbs and cloves are the same. My bad. You can add as per your liking but this recipe calls for lots of garlic. 8 to 10 individual pods is what I mean. Hope this clarifies. Let me know. 🙂

        Reply
    14. Dannii says

      January 17, 2019 at 2:15 pm

      I have never heard of this, but it's an amazing colour! Anything garlicy is good with me.

      Reply
    15. Gabi says

      January 17, 2019 at 1:53 pm

      This vibrant green color is amazing. I love garlicky Indian food, thank you for inspiring me:)

      Reply
    16. Jessica Formicola says

      January 17, 2019 at 1:31 pm

      I have never tried something like this, but I love that green color and can’t wait to make it!

      Reply
    17. Danielle says

      January 17, 2019 at 1:21 pm

      I love all of the spices in here! And the gorgeous green color 🙂 Yum!

      Reply
    18. Tara says

      January 17, 2019 at 1:01 pm

      Such a gorgeous dish! I just love that vivid green color and the flavor sounds amazing with all of those spices.

      Reply
    19. Neli Howard says

      January 16, 2019 at 6:46 am

      Is good food and this looks like one of the BEST! Thank you for a great recipe! I can't WAIT to try this!

      Reply
    20. Bintu (@recipespantry) says

      January 16, 2019 at 5:56 am

      This looks so delicious and so colourful too! I'd love to serve it with some roti!

      Reply
    21. Natalie says

      January 16, 2019 at 12:05 am

      WOW this looks amazing! I love the vibrant color - so pretty!

      Reply
    22. Healy Eats Real says

      January 15, 2019 at 11:28 pm

      Yum! This looks fantastic! I love anything with garlic!

      Reply
    23. Wandercooks says

      January 15, 2019 at 10:47 pm

      Oh how we'd love to travel to India one day! And now the first thing I want to do is head out on a road trip specifically to eat from as any dhabas as I can haha. Til then, can't wait to try our hands at this recipe - those ingredients sound like a match made in heaven!

      Reply

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