Palak Gobi Sabzi – Spinach and Cauliflower Stir-fry (North Indian Recipe)
Palak Gobi Sabzi is a delicious and healthy North Indian dish that combines the earthy flavors of spinach and cauliflower with aromatic spices. This simple vegetarian recipe is perfect for a wholesome lunch, and its easy preparation makes it an ideal choice for your everyday meals. The addition of fresh spinach not only enhances the flavor but also boosts the nutritional value, making it a perfect accompaniment to roti or rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (finely chopped) | 2 cups |
| Cabbage (chopped into small pieces) | 1 medium-sized |
| Tomatoes (pureed) | 2 medium-sized |
| Ginger (peeled and grated) | 1-inch piece |
| Cumin seeds | ½ teaspoon |
| Turmeric powder | 1 teaspoon |
| Garam masala powder | 1 ½ teaspoons |
| Salt | To taste |
| Oil | 1 tablespoon |
| Fresh coriander leaves (chopped, for garnish) | 4 sprigs |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Instructions
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Prepare the Ingredients: Start by finely chopping the spinach leaves and chopping the cabbage into small pieces. Set them aside. Puree the tomatoes and grate the ginger for easy access during cooking.
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Cook the Spinach: Heat 1 tablespoon of oil in a deep pan over medium heat. Add the spinach along with a pinch of salt and cook, stirring occasionally, until the spinach wilts and softens (about 5-7 minutes). Once done, transfer the cooked spinach to a separate bowl and set aside.
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Cook the Spices: In the same pan, add another tablespoon of oil. Once the oil is hot, add the grated ginger and cumin seeds. Sauté for about 10 seconds until fragrant.
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Prepare the Masala: Add the pureed tomatoes to the pan along with turmeric powder, garam masala, and salt. Let the tomato mixture cook for 2-3 minutes, stirring occasionally, until the oil begins to separate from the masala and it thickens slightly.
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Add Cabbage: Now, add the chopped cabbage to the pan. Add a little water to help it cook and cover the pan with a lid. Let the cabbage cook for about 10-12 minutes or until it becomes tender. Stir occasionally to prevent sticking.
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Combine Spinach and Cabbage: Once the cabbage is cooked, add the previously cooked spinach to the pan. Mix everything well, ensuring the spinach and cabbage are evenly combined with the spices. Cook for an additional 1 minute.
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Garnish and Serve: Garnish the Palak Gobi Sabzi with freshly chopped coriander leaves and serve hot. This sabzi pairs beautifully with Garlic Daal and Phulka (Indian flatbread) for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 150-180 kcal |
| Protein | 4-5 g |
| Carbohydrates | 12-15 g |
| Fat | 10 g |
| Fiber | 3-4 g |
| Vitamin A | 25-30% of Daily Value |
| Vitamin C | 35-40% of Daily Value |
| Iron | 10-12% of Daily Value |
Pro Tip: For a variation, you can add a bit of lemon juice to the sabzi after cooking to bring in some tangy freshness, or toss in some peas for added sweetness and texture.
