Soy-Free Palak Keerai

Discover the vibrant flavors of this nourishing *Soy-Free Palak Keerai*, a South Indian-inspired spinach stir-fry that’s perfect for a wholesome meal. Made with tender fresh spinach, aromatic spices like mustard and cumin seeds, and tempered with the goodness of coconut oil, this dish is both healthy and satisfying. The secret ingredient—grated coconut—adds a delightful creaminess and a subtle nutty flavor, perfectly balancing the spiced notes of red chilies and the earthy aroma of turmeric. This soy-free recipe is quick to prepare, taking just 35 minutes from start to finish, and pairs beautifully with steamed rice or warm roti. Packed with nutrients and free of allergens like soy, this gluten-free, plant-based dish is a must-try for anyone craving a delicious and comforting vegetarian meal.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Fresh spinach (Palak leaves)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 2 Dry red chilies
• 1 teaspoon Urad dal
• 0.25 teaspoon Asafoetida (hing)
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 4 tablespoons Grated coconut

Directions

Step 1

Wash the spinach thoroughly under running water to remove any dirt or residues. Chop the spinach coarsely and set aside.

Step 2

Heat the coconut oil in a pan over medium heat. Add the mustard seeds and allow them to crackle.

Step 3

Add the cumin seeds and dry red chilies to the pan. Stir for about 30 seconds.

Step 4

Add the urad dal and asafoetida to the pan and stir until the dal turns golden brown.

Step 5

Add the finely chopped onion and minced garlic to the pan. Sauté until the onions turn translucent.

Step 6

Add the turmeric powder and give it a quick stir, allowing the spices to merge.

Step 7

Add the chopped spinach to the pan and mix well to coat the leaves with the spices.

Step 8

Sprinkle salt over the spinach and continue to cook on medium heat. Cover the pan and let the spinach cook for about 7-8 minutes, stirring occasionally.

Step 9

Once the spinach is cooked and any excess water has evaporated, add the grated coconut.

Step 10

Give the mixture a good stir, cooking for another 2-3 minutes until the coconut is well mixed and warm.

Step 11

Taste and adjust salt if needed. Serve hot with rice or roti for a wholesome meal.

Nutrition Facts

Serving size	(494.4g)

Amount per serving	% Daily Value*
Calories	520.9

Total Fat 38.7g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2622.3mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 8.1g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 388.5mg	0%
Iron 12.2mg	0%
Potassium 2278.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 10.6%

Carbs: 27.3%