|Nutritional Guidelines (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 7g||26%|
|*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.|
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.
- 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)
Gather the ingredients.
Chop off the spinach stems close to the roots and throw roots away. Wash the spinach very well under running water until absolutely clean.
Drain completely (use a salad spinner if necessary) and then chop coarsely. Set aside.
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.
Add garlic and fry until it starts to turn a pale golden color. Now add the onion and fry until soft.
Add the spinach and mix well. Cook uncovered until the spinach wilts slightly.
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.