|Nutritional Guidelines (per serving)|
|Servings: 2-3 servings|
|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.|
Quick to make and good to eat is the perfect caption for Palak Ki Subzi. This is a tasty vegetable dish, and it is full of good nutrients too. Palak Ki Subzi takes just about 10 minutes to make.
- 2 bunches spinach (approximately 1 lb/500 g)
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp cumin seeds
- 2 dry red chilis broken into 1-inch bits
- 8-10 cloves of garlic chopped very fine
- 1 large onion sliced very thin
- 1/2 tsp red chili powder (reduce if you want less heat)
- 1/2 tsp turmeric powder
- 1/2 tsp raw mango powder (amchoor)
- Salt to taste
Chop off the stems on the spinach close to the roots, and throw the roots away. Wash the spinach very well under running water until absolutely clean.
Drain fully (use a salad spinner if necessary), and then chop coarsely. Set aside.
Heat the 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 chili, and allow to cook for 30 seconds or until darker.
Add the finely chopped garlic, and fry until it starts to turn a pale golden color. Now add the onions. Fry until soft.
Add the spinach, and mix well. Cook uncovered until the spinach wilts slightly.
Add all the spices, and salt to taste. Stir well to mix all ingredients. Cook for another 3-4 minutes.