Braised Spiced Spinach

(Serves 2-3)

Prep Time: 5 minutes    Cook Time: 15 minutes

Palak Masala

Indian cuisine is hard-core about vegetables.  No bland afterthought or steamed sidekick, these veg are punchy, flavor-forward, and spotlight-ready.  Committed carnivore in your house?  Give any vegetable the Masala treatment and see if you don’t have a convert on your hands.  A hungry, hungry convert.





1 tablespoon olive oil

3 garlic cloves, chopped 

1 packet MM Spinach Masala

1 lb. fresh baby spinach

1/2 teaspoon fine salt (not sea salt)

1 lemon wedge




1.  Blanch the spinach leaves until just wilted.  Drain and squeeze out excess water with the back of a large spoon.


2.  Place a medium size pot on medium heat. When the pan is hot, add olive oil.  Add the garlic to the hot oil and sauté for one minute. 


3.  Add the Palak Masala and mix into the oil as evenly as possible for about 10-15 seconds, or until fragrant.  Add a splash of water to prevent your spices from burning.  If it smells like the spices are starting to burn, simply remove the pan from heat. 


4.  Add the spinach and salt.  Sauté for about 2-3 minutes, until the spices are well incorporated.


5.  Add ¼ cup of water, turn heat to low and cover.  Cook for about 5 minutes.


6. Remove cover, turn heat to medium high and sauté until the excess water evaporates.  Finish with lemon and salt, to taste.  Serve with rice and plain yogurt


Note: If you prefer a quick flavorful sautéed spinach, simply follow steps 2-4 and sauté longer, for about 5 minutes until the spinach is fully cooked.

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Moji Masala

New York, NY