Palak Ki Subzi

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Petrina Verma Sarkar
Updated 02/07/20
Palak Ki Subzi - Palak Bhaji

The Spruce / Petrina Verma Sarkar
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 2 to 3 servings
Nutritional Guidelines (per serving)
178 Calories
2g Fat
36g Carbs
10g Protein
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Nutrition Facts
Servings: 2 to 3 servings
Amount per serving
Calories 178
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 350mg 15%
Total Carbohydrate 36g 13%
Dietary Fiber 7g 26%
Protein 10g
Calcium 301mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Palak ki subzi is a spiced vegetable side dish originating from India. It literally translates to spinach (palak) and vegetables (subzi). The dish is also anglicized as palak sabji or palak subji. While a palak ki subzi can be prepared with a variety of vegetables, this version serves as the ideal light accompaniment to a main dish like masala dal, served with hot chapatis.

Best of all, it's ready in just about 30 minutes.

Ingredients

  • 2 bunches spinach (approximately 1 lb/500 g)
  • 2 tablespoons vegetable oil, canola oil, or sunflower oil
  • 1 teaspoon cumin seeds
  • 2 dry red chiles (broken into 1-inch bits)
  • 8 to 10 cloves of garlic (chopped very fine)
  • 1 large onion (sliced very thin)
  • 1/2 teaspoon red chili powder (reduce if you want less heat)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon raw mango powder (amchoor)
  • Salt

Steps to Make It

  1. Gather the ingredients.

  2. Chop off the spinach stems close to the roots and throw roots away. Wash the spinach very well under running water until absolutely clean.

  3. Drain completely (use a salad spinner if necessary) and then chop coarsely. Set aside.

  4. Heat oil in a deep pan on a medium flame. When hot, add the cumin seeds and cook until they stop spluttering. Now add the dry red chile bits and allow to cook for about 30 seconds.

  5. Add garlic and fry until it starts to turn a pale golden color. Now add the onion and fry until soft.

  6. Add the spinach and mix well. Cook uncovered until the spinach wilts slightly.

  7. Add red chili powder, turmeric powder, raw mango powder, and salt to taste. Stir well to mix all ingredients. Cook for another 3 to 4 minutes and turn the heat off.

  8. Serve and enjoy.

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