Palak matar masala

Easy protein rich veg palak matar recipe for lunch

Here is the palak matar recipe for you. Palak is a green leafy vegetable that originated in Persia. It belongs to the amaranth family and is related to beets and quinoa. henc you can try this protein rich palak matar recipe for lunch.

It’s considered very healthy, as it’s loaded with nutrients and antioxidants.

Palak is rice in many nutrients, including Vitamin A, Vitamin C, Vitamin k, iron, folate, and potassium. It is full of fiber, rich in oxalates etc.

This palak matar recipe contains vitamin K that aids in good bone health and this means adequate consumption of vitamins can do good to your health.

And consuming Palak includes improving blood glucose control in people with diabetes, Lowering the risk of cancer, form red blood cells with help of vitamin B.

(How to make Keto Palak paneer at home Easy to do – Baked Palak paneer recipe at home


The nutrition facts for 100 grams of raw Palak are:

  • Calories: 23 Kcal
  • Water : 91 %
  • Protein: 2.9 grams
  • Carbohydrates: 3.6 grams
  • Sugar: 0.4 grams
  • Fiber: 2.2 grams
  • Fat: 0.4 grams


  • 250 grams Palak
  • Matar, fresh or frozen
  • A teaspoon ginger-garlic paste
  • 2 large tomatoes
  • 1/2 teaspoon cumin seeds
  • 2 Dry red chilli
  • 1/2 teaspoon turmeric powder
  • One teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon kasuri methi
  • A tablespoon oil, for cooking
  • Salt to taste
  • 1/2 cup water for Masala


  1. Firstly wash the Palak leaves thoroughly in water.
  2. Secondly add water in the bowl .
  3. Once its boil, add Palak into a boiling water and boil it for 3-4 minutes.
  4. Finally , strain the Palak and immediately wash it with cold or iced water.
  5. This will help to preserve the green color of Palak
  6. Thereafter transfer the Palak in mixer grinder and grind then Palak into the smooth paste and keep the Palak puree aside.
  7. Although, Now put a pan on flame and add 1 tablespoon of oil into the pan for heat.
  8. Thereby add oil into the heated pan, add 1/2 teaspoon cumin seeds and dry red chilli, one by one into the pan and allow them to crackle.
  9. Back to back add chopped onions into the pan and cook it on medium flame for 8-9 minutes until it becomes soft in texture.
  10. Afterwards add 1 teaspoon of ginger-garlic paste into the pan and give a nice mix. cook it in low flame for another 2-3 minutes until the raw smell goes away.
  11. Additionally, add grinded tomatoes and salt to taste to be added in the gravy then cover the pan (after the addition of salt, tomatoes cook quickly & soft in texture) cook it on low flame until it gets mushy.
  12. Following with 1 cup of Matar into the masala and mix well.
  13. Further add 1/2 tsp turmeric powder, 1 tsp chilli powder, and 1/2 tsp coriander powder, 1 tsp garam masala, 1 tsp kasuri methi, one by one into the pan and cook for another 5-8 minutes on low flame.
  14. Finally, add the Palak puree into the masala and mix it well.
  15. Lastly, add little amount of water and add in masala.


  • Ghee
  • Cumin seeds
  • Asafoetida
  • Green chilli
  • Garlic cloves


  1. Firstly take a small pan and keep it on flame and allow it to become completely dry.
  2. Secondly add 1 tsp of ghee into the pan.
  3. Also add 1/2 tsp cumin seeds and 1 tsp of chopped garlic cloves, a pinch of asafoetida, 2 green chilli sliced .
  4. After that add this tadka into the Palak Matar Masala and close the lid for 2 minutes for good aroma.
  5. Finally you can enjoy this yummy recipe .


Calories: 93 Kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g

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