Palak Machchi

Recipe by
Total Time:
35 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 500 gms. Surmai or Bekti fish, cut into 2” cubes
  • 500 gms. Palak (spinach) boiled and ground to a paste
  • 4 tbsp. oil
  • 2 onions, finely chopped
  • 2 tsp. ginger paste
  • 2 tsp. garlic paste
  • 4 tbsp. dessicated coconut
  • 2 tbsp. tomato puree
  • Salt to taste
  • ¼ tsp. turmeric powder
  • 1 tsp. chilli powder
  • 1 tsp. garam masala powder
  • 1 tsp. coriander powder

How to Make Palak Machchi

  • Wash fish pieces and pat dry.
  • Heat oil in a saucepan, add onions and fry until golden brown.
  • Add ginger and garlic pastes, fry further for 2-3 minutes.
  • Add coconut, tomato puree, salt, turmeric, chilli powder, garam masala powder and coriander powder.
  • Saute until the oil separates.
  • Mix in palak paste and sauté over medium flame for 5-10 minutes.
  • Add fish pieces and stir them in very carefully.
  • Cover the pan and leave to simmer until the fish is cooked through (about 15 minutes).
  • Serve hot, accompanied by boiled rice.