Palak Tomatar (Spinach and Tomatoes)

Serving size:
 4 Servings


    • 1⁄2 t
    • crushed red pepper flakes (or to taste)
    • 1⁄4 t
    • turmeric
    • 1 T
    • ginger (fresh, minced)
    • 1
    • onion (medium, chopped)
    • 1⁄2 c
    • water
    • 2 T
    • ghee (or canola oil)
    • 1 T
    • lemon juice
    • 1 lb
    • spinach (fresh or frozen (thawed if using frozen))
    • 1 cn
    • tomatoes (14.5-oz, diced with liquid)
    • salt (to taste)
20 minutes
Ready in
20 minutes


A quick, Indian-flavored side dish to spark up any meal.

Recipe adapted from International Vegetarian Union,


Heat oil or ghee in large saucepan; add onion and sauté until softened, about 5 minutes. Stir in turmeric, ginger and crushed red pepper and sauté another minute. Add spinach, tomatoes and water; bring to a boil. Reduce heat, cover and simmer about 15 minutes. Add lemon juice and salt to taste.

Note: if desired, cool the dish slightly and puree before adding lemon juice. Bring the puree back to serving temperature, add lemon juice and salt and serve.


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