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Qorma–e-Sabzi is a simple and flavourful spinach stew with lemons and dill.
This spinach stew is an Afghan sabzi preparation where meats like lamb and beef can be used too. But adding meat is not a must you can serve it as a plain vegetarian dish. Paired with white rice or a flatbread and yoghurt it is a filling and nutritious meal.
Slow cooking will bring out the delicious flavours in this dish especially if you are using lamb. There are some recipes that use fenugreek leaves but you can like me leave it out.
Of course, Palak Paneer, Peas Palak or Corn Palak is the family favourite. The girls will enjoy steamed rice also with it. Thanks to the famous Popeye I could get the girls to eat Palak ka Saag/ Spinach Greens~Bihari Style regularly. They live away from us now but make either Dal Palak| Skinless Green Gram with Spinach or Palak Kuttu/Keerai Mulagootal/Keerai Kootu. They claim it is easy to make and tastes wonderful with rice or chapatti.
- Qorma-e-Sabzi Recipe and me
- Why MSK Spinach Stew recipe
- How to make Afghan Spinach Stew
- For Your Questions
- Some Spinach Recipes we like
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When I made this stew for the first time my daughter was not happy. But the second time she could not stop herself from seconds and thirds too.
Spinach or palak as we call it is much liked in our place. I have made Dal Palak, Palak Kuttu, Palak Paneer,Peas Palak or Corn Palak. Try this Palak Pulao or make these amazing Vegan Hara Bhara Millets Kebabs.
Make this recipe as
- Easy to make
- Simple seasonings
- Can be doubled or halved as needed
These are the ingredients you will need. For quantities please check the recipe card.
- Spring onions
- Dried dill
- Coriander seeds powder
- Coriander leaves
- Pepper powder
- Salt to taste
- Lemon juice
- Paneer or cottage cheese
- Marinate the cottage cheese in garlic and onion and salt.
- To make this stew you need to saute’ the garlic and onions.
- Add the spinach and cook well and let it come to a boil.
- Add the dill, coriander leaves and coriander seed powder, pepper powder.
- Stir well and cook on low flame till all the liquid is absorbed and the spinach is tender.
- Add the marinated paneer and stir well.
- Do not cook for long as the paneer will become hard. Cover and switch off the flame.
- Let the mixture marinate well before adding the lemon juice. Mix well.
- Use mushrooms or soya chunks to replace the paneer.
- Mushrooms will cook well and will get watery. I will like to cook the mushrooms separate before mixing in the cooked spinach. Then add the dill and coriander leaves. The mushrooms will add an umami flavour that will be yummy.
- Soya chunks are boiled and squeezed so add them with the spinach.
- Potatoes will taste awesome in this yum Afgan sabji.
- I have used dried dill you can use fresh ones.
- One of the recipes I read uses fenugreek leaves. Next time I will use some or atleast use Kasuri methi.
You will need
- Spoons and ladles
- Knife and board
How to serve:
- Serve with rice or naan. Personally, I preferred it with this Afghan challow.
How to store:
- This vegetable is delicious and flavourful I have very hardly any leftovers.
- But store leftovers in an air-tight container. Try and finish the stew in 2 days.
- In case you are using frozen spinach do not defrost it beforehand.
- The use of paneer, mushrooms and soya chunks is optional.
Qorma e sabzi, an Afgan sabzi is simple to make but the taste is simply delicious. The assent is on simple and subtle spices. This vegetable can be made with meat too.
- 1 Kadhai/wok
- 1 Knife and board
- Spoons and Ladles
- 3 tablespoon oil
- 6 cloves garlic chopped, optional
- 2-3 bunches spring onions chopped
- 3-4 bunches Palak/spinach chopped
- 1 tablespoon dried dill
- 2 teaspoon dhania/coriander seeds powder
- ½ cup Dhania/ Coriander Leaves
- ½ teaspoon kali mirch/pepper powder
- Salt to Taste
- 2 tablespoon Lemon juice
- 2 cups paneer marinated in garlic and onion optional
- In a large kadhai/wok heat the oil and sauté the garlic until golden brown.
- Add the onions and sauté until tender.
- Add the spinach and cook on medium heat.
- Stir regularly cook till the spinach settles down and the liquid boils.
- Add the dill, coriander leaves and powder, pepper powder.
- Stir well and reduce the heat so that the liquid bubbles gently.
- Cook for another 10 more minutes until the liquid is absorbed and the spinach very tender.
- Add the marinated paneer and stir well.Do not cook for long as the paneer will become hard.
- Cover and switch off the flame. Let the mixture marinate well before adding the lemon juice. Mix well.
- Serve with rice or naan. Personally I preferred it with this Afghan challow.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.