Palak Ki Subzi

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 05/10/21
Palak Ki Subzi

The Spruce / Preethi Venkatram
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
178 Calories
2g Fat
36g Carbs
10g Protein
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Nutrition Facts
Servings: 2 to 3
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.

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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.

    Palak Ki Subzi ingredients

    The Spruce / Preethi Venkatram

  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.

    wash the spinach in a bowl

    The Spruce / Preethi Venkatram

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

    spinach in a bowl

    The Spruce / Preethi Venkatram

  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.

    cumin and red chiles in a bowl

    The Spruce / Preethi Venkatram

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

    onions and spices in a bowl

    The Spruce / Preethi Venkatram

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

    add spinach to the onions and spices in a pot

    The Spruce / Preethi Venkatram

  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.

    Palak Ki Subzi in a pot

    The Spruce / Preethi Venkatram

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