Indian Special: Palak Bhurjhi And Gobhi Masaledaar

Indian Special: Palak Bhurjhi And Gobhi Masaledaar

Healthy spinach (palak) and flavourful cauliflower (gobhi) are two of the most nutritious, highly brought and easy prepared dish in an Indian kitchen. But sometimes a same flavour can turn into boring out. So, we prepared a little something for you, a tasty yet healthy way to prepare these ingredients. 



Palak Bhurjhi

Total Time 45 minutes 

Serves 4




  • 1 Bunch Spinach
  • Oil
  • 4 tsp Garlic Paste
  • 1 tbsp Desi Ghee
  • 2 tsp Ginger Paste
  • 2-3 Tomatoes (Chopped)
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 3 Large Butter Cubes
  • 2 Onions (Chopped)
  • 2 tsp Red Chilli Powder
  • 100 gms Crushed Paneer
  • 4-5 Green Chillies
  • Coriander Leaves (Chopped)
  • Ginger Pieces (Sliced)




1. Chop the spinach. Heat oil in a pan, add some garlic paste, spinach and salt and cook for some time.

2. Heat desi ghee in a pan, add garlic paste, ginger paste and saute. Once the garlic turns brown, add tomatoes, cumin powder and coriander powder. Cook for some more time.

3. Take butter in a pan, add chopped onions and saute. Now add spinach, tomato paste, salt, red chilli powder, paneer, green chillies and coriander leaves.

4.Cook the palak bhurji for some time. Garnish with thinly sliced ginger and serve hot.



Gobhi Masaledaar

Serves 4 Total 

Time 50 minutes 




  • 1 Kg Gobhi (Cut Into Small Florets)
  • 3-4 Green Chillies (Slit a Little)
  • 1 Cup Onions (Grated)
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 Cup Tomato (Grated)
  • 1/4 Cup Oil
  • 2 tsp Cumin Seeds
  • 2 Bay Leaves
  • 1/2 tsp Turmeric
  • 1 Tbsp Salt
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Pepper (Powdered)
  • 1 Tbsp Coriander Seeds (Powdered)
  • To garnish Coriander Leaves




1. Heat oil and add the cumin seeds and the bay leaves.

2. When seeds splutter, add the onions, ginger and garlic and saute till brown and fat separates.

3. Add the tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates.

4. Add the gobhi and the green chillies and saute over high heat till the vegetables look glossy.

5. Lower the heat and simmer, covered till cooked through.

6. Serve hot, garnished with the coriander leaves.