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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.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 257.9kcal



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

For the second tadka


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.


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. 


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