Gobi Palak brings together cauliflower and spinach in a way that makes both ingredients work harder than they would on their own. The cauliflower is blanched, dried and deep fried until crisp and golden, giving it enough structure to hold up in the gravy. The palak base is sauteed first to drive off all the moisture, then ground with coconut, cashews and poppy seeds into a smooth, thick paste.
This palak gobi is richer than a standard spinach curry, with milk, fresh cream and grated cheese stirred in towards the end. It suits a weekend lunch well, or a weeknight dinner when you have a little extra time.
About the Recipe
Cooking this recipe has two parts. The cauliflower must be fully dried after blanching before it goes into the oil, otherwise it will not fry crisply. The spinach must be cooked until every bit of moisture has evaporated before grinding, otherwise the gravy will not thicken properly.
The ground paste of coconut, cashews and soaked poppy seeds gives the gravy its body. Milk goes in after the paste has cooked through, and the fried cauliflower is added only at the very end so it keeps some texture.
Why You Will Love This Recipe
The most satisfying thing about this dish is the contrast between the crisp fried gobi and the smooth, creamy spinach gravy. Most palak curries use soft or simmered vegetables, so the texture here is noticeably different.
The ground paste of coconut, cashews and poppy seeds makes the gravy thick and filling, and the fresh cream and cheese stirred in at the end round it out nicely. If you enjoy Cauliflower Tikka Masala or Punjabi Malai Palak, this recipe sits comfortably in the same territory.
Cooking Tips
Add the fried cauliflower only just before you take the pan off the heat. If it sits in the gravy too long, it will go soft and lose the texture that makes this dish worth the extra effort.
Make sure the spinach is completely dry before grinding. Any residual moisture will thin the gravy and make it hard to get a good consistency. Taste the masala before adding salt, since the cheese sprinkled at the end also brings some saltiness.
Top Tips
- Dry the blanched cauliflower thoroughly on a towel before frying. Wet florets will splatter in the oil and will not crisp up properly.
- Cook the spinach on medium flame until all visible moisture is gone before grinding. This step directly affects how thick your gravy turns out.
- Soak the poppy seeds in hot water before grinding. Dry poppy seeds do not grind smoothly and will leave a gritty texture in the paste.
- Add the fried cauliflower only at the very end, just before removing from the fire. This keeps it from turning soft in the gravy.
- Add water to the ground paste a little at a time. The coconut and cashews already make the paste quite thick, so the gravy can become too dense quickly.
- Sprinkle the grated cheese just before serving rather than letting it melt into the gravy, so it stays visible and adds a distinct finish.
Serving and Storing Suggestions
Serve Gobi Palak hot with finely sliced raw onions and lemon wedges on the side, as the recipe suggests. It goes well with roti, phulka or plain steamed rice.
If you have leftovers, keep the gravy and any remaining fried cauliflower separately so the gobi does not absorb moisture overnight. Reheat the gravy gently and stir in the cauliflower just before eating. The gravy keeps well in the refrigerator for a couple of days.
Similar Recipes
- Punjabi Malai Palak
- Cauliflower Tikka Masala
- Palak Kofta Curry
- Cauliflower Tomato Curry
- Gobi 65 (Cauliflower 65)
Nutrient Benefits
Spinach is a good source of iron, folate and vitamins A and C. Cauliflower provides vitamin C and dietary fibre. Cashews and coconut contribute fats and add to the protein content of the dish. The milk and fresh cream bring in some calcium. Together, the main ingredients make this a reasonably well-rounded vegetarian main course.
Gobi Palak
Ingredients
- 1 large Cauliflower
- 3 bunches Spinach
- 5 Green chillies
- 1/2 tsp Cumin seeds
- 1 tsp Dhania powder
- 2 Tomatoes
- 2 Big onions
- 7 flakes Garlic
- 1/2 tsp Red chilli powder
- 1/4 tsp Garam masala powder
- 2 tblsp Grated fresh coconut
- 10 Cashewnuts
- 1 tsp (soaked in hot water) Poppy seeds
- 1 small bunch Coriander leaves
- 15 Curry leaves
- Oil - for frying
- 1/2 cup Milk
- 2 tblsp Fresh cream
- 1 tblsp Grated cheese
Instructions
- Wash cauliflower and cut into small flowerets.
- Heat water in a broad vessel. When it starts boiling, add cauliflower pieces (gobi) with little salt and turmeric powder.
- Switch off the stove and close with lid.
- After few minutes, drain the water completely, dry up over a towel and deep fry cauliflower till crisp and golden. Keep aside.
- For Masala:
- Peel garlic, dice tomatoes and cut onions finely.
- Wash and chop palak finely.
- Heat little oil, fry slit green chillies and palak in medium flame.
- When moisture is evaporated completely, remove from fire. Allow to cool and grind it along with grated coconut, cashew, poppy seeds, coriander leaves and curry leaves.
- Heat rest of the oil in a broad kadai. Add cumin seeds, garlic and then onion.
- Fry till golden. Add 1 tsp sugar, tomatoes, dhania powder, garam masala powder and chilli powder.
- Stir for a minute and pour the ground paste and salt. Add water if necessary.
- Boil for a few minutes, add milk and mix well.
- Just before removing from fire, mix deep fried cauliflower. Sprinkle grated cheese on top. Serve with finely cut onions and lemon pieces.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use frozen spinach instead of fresh spinach bunches?
Fresh spinach works better here because the recipe requires you to saute it until all moisture evaporates before grinding. Frozen spinach releases a lot of water and takes considerably longer to dry out in the pan. If you do use frozen spinach, thaw it completely and squeeze out as much water as possible by hand before putting it in the pan. The result may still be slightly more watery than with fresh palak.
Why does the recipe ask you to blanch the cauliflower before deep frying?
Blanching the cauliflower briefly in salted, turmeric-spiked water partially cooks the inside of each floret before it goes into the oil. The outside can then fry to a crisp golden finish without the inside remaining raw or tough. Switching off the stove and covering the vessel, rather than boiling the florets for a long time, keeps them from going too soft to fry well.
What can I use instead of fresh cream and grated cheese if I do not have them?
The fresh cream and cheese are added right at the end and contribute mild richness and a little saltiness. If you do not have fresh cream, a tablespoon of thick plain yoghurt stirred in off the heat works reasonably well, though it will make the gravy slightly tangier. If you skip the cheese, add a small pinch of extra salt to compensate. The dish will still be flavourful because the coconut and cashew paste already give the gravy good body.
My gravy turned out too thin. What went wrong?
The most likely cause is that the spinach was not cooked long enough before grinding. If any moisture remains in the palak when it goes into the blender, the ground paste will be thinner than it should be. Adding too much water when adjusting the consistency after the paste goes in can also thin the gravy. Cook the masala a little longer on medium flame to reduce it, or hold back on the water next time and add it gradually.
Can I make this recipe without deep frying the cauliflower?
You can roast the blanched cauliflower in an oven or air fry it instead of deep frying. Coat the dried florets lightly with oil and roast at around 200 degrees Celsius until they are golden with some colour on the edges. They will not be quite as crisp as deep fried gobi, but they will still hold their shape reasonably well in the gravy. Add them at the very end just as the recipe instructs, regardless of the cooking method you choose.
healthy food