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.
