Palak Ki Subzi

By Petrina Verma Sarkar

Updated 10/30/18

Palak Ki Subzi

Petrina Verma Sarkar

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 2-3 servings
Nutritional Guidelines (per serving)
178 Calories
2g Fat
36g Carbs
10g Protein
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Nutrition Facts
Servings: 2-3 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.)

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.

Ingredients

  • 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

Steps to Make It

  • 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.

  • Serve hot with a lentil dish like Masala Daal and Chapatis (for a vegetarian meal) or Dahi Gosht (lamb in yoghurt sauce) and Chapatis (for a non-vegetarian meal).