Savory Spinach and Eggplant Delight: Palak Baingan Ki Sabzi Recipe
Palak Baingan Ki Sabzi (Spinach Eggplant Curry)
This delightful dish combines the earthy flavors of eggplant with the vibrant greens of spinach, making it not only a feast for the eyes but also a nutritious addition to any meal. Perfect for a cozy dinner, this recipe is both simple and satisfying, capturing the essence of Indian vegetarian cuisine.
Ingredients
| Ingredients | Quantity |
|---|---|
| Brinjal (Eggplant) | 10 small |
| Spinach | 300 grams (chopped) |
| Ginger | 1 inch (grated) |
| Garlic | 3 cloves (finely chopped) |
| Cumin seeds | 1 teaspoon |
| Curry leaves | 1 sprig (finely chopped) |
| Coriander powder | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Salt | To taste |
| Oil | For cooking |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 150 |
| Protein | 5 grams |
| Carbohydrates | 15 grams |
| Fat | 8 grams |
| Fiber | 4 grams |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Servings
- Serves: 4
- Cuisine: Indian
- Course: Dinner
- Diet: Vegetarian
Instructions
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Cooking the Spinach: Start by heating a generous amount of oil in a large pan or kadhai over medium heat. Once the oil is hot, add the chopped spinach along with a pinch of salt. Sauté the spinach until it wilts and becomes tender, which should take about 5-7 minutes. Once cooked, turn off the heat and set the spinach aside.
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Preparing the Base: In the same pan, add a bit more oil if necessary, then toss in the cumin seeds and finely chopped curry leaves. Allow them to sizzle for about 15 seconds, releasing their fragrant aromas.
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Adding Aromatics: Incorporate the grated ginger and finely chopped garlic into the pan, stirring them for a minute until they become fragrant. Next, add the brinjal pieces and sprinkle in some salt. Mix everything well.
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Cooking the Brinjal: Cover the pan with a lid and let the brinjal cook until it becomes soft, stirring occasionally to ensure even cooking. This should take about 10-15 minutes. Keep an eye on it to prevent sticking or burning.
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Spicing it Up: Once the brinjal is tender, add the asafoetida, coriander powder, and red chili powder to the mixture. Stir everything together and allow it to cook for another 2 minutes, letting the spices meld with the vegetables.
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Combining Spinach and Brinjal: Finally, gently fold the cooked spinach into the brinjal mixture. Allow it to cook together for an additional 30 seconds, just to heat everything through and blend the flavors.
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Serving Suggestions: Serve your delicious Palak Baingan Ki Sabzi hot, accompanied by Gujarati kadhi and fenugreek thepla for a wholesome and flavorful dinner experience. This dish not only complements these sides but also stands out as a nutritious delight in its own right.
Enjoy this rich and flavorful Palak Baingan Ki Sabzi, a perfect dish to warm your heart and satisfy your palate, showcasing the beauty of Indian cuisine right at your dinner table.
