Palek

Palek is a traditional Indian dish, primarily originating from the Punjab region. It is a type of saag, which refers to dishes in Indian and Pakistani cuisines made from leafy vegetables, notably spinach, mustard greens, basella, etc.

Etymology

The term "Palek" is derived from the Punjabi word for spinach. It is also commonly referred to as "Palak" in Hindi and other North Indian languages.

Preparation

Palek is typically prepared by first blanching the spinach leaves in boiling water. After this, the leaves are blended into a puree with a hand blender or a food processor. The puree is then cooked with ghee (clarified butter) and a mixture of traditional Indian spices such as turmeric, cumin, and coriander.

In many variations of the dish, other ingredients such as paneer (Indian cottage cheese), chicken, or lamb are added to the spinach puree. The most popular version of this dish is Palak Paneer, where paneer cubes are cooked in the spinach gravy.

Serving

Palek is usually served hot and is often accompanied by Indian breads such as roti, naan, or rice. It is a common dish in both home cooking and restaurant menus in India and is also popular in Indian restaurants worldwide.

Nutritional Value

As a spinach-based dish, Palek is high in Vitamin A, Vitamin C, and iron. When prepared with paneer or meat, it also provides a good source of protein.

See Also

• Indian cuisine
• Punjabi cuisine
• Palak Paneer
• Saag

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