Palak Baingan Ki Sabzi Recipe | Healthy Spinach & Eggplant Stir Fry | Quick Indian Vegan Side Dish

Ingredients

• 1 Small Brinjal (Baingan / Eggplant) cut into wedges
• 250 grams Spinach Leaves (Palak) roughly chopped
• 1 tablespoons Mustard oil for cooking
• 1 teaspoon Cumin seeds (Jeera)
• 1 Onion cut into wedges
• 1 inch Ginger grated
• 4 cloves Garlic finely chopped
• 2 Green Chillies finely chopped
• 2 Tomatoes quartered
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder adjust to taste
• 1/2 teaspoon Garam masala powder
• 1 teaspoon Coriander Powder (Dhania)
• Salt to taste

Steps

1. To begin making the Palak Baingan Ki Sabzi Recipe, heat a teaspoon of oil in a pan; add in the chopped spinach and a pinch of salt and cook the spinach until softened. Keep this aside.
2. It takes a couple of minutes on medium heat to cook the spinach.
3. Once cooked, turn off the heat and keep the spinach aside.
4. Heat a tablespoon of oil in the same pan as above or in another pan; add in the cumin seeds and allow it to crackle.
5. Next add in the onion, ginger, garlic the brinjal/baingan wedges, sprinkle some salt and stir to combine.
6. Cover the pan with brinjal and cook stirring occasionally until the brinjal is roasted and cooked (it will be soft when you prick through).
7. Stir in the tomatoes, turmeric powder, red chilli powder, garam masala powder at this stage. Give it all a stir. Add a teaspoon of ghee over the top and now simmer until the tomatoes and the masalas have got well combined into the baingan to make a nice masaledar subzi.
8. Once the brinjal/ baingan is cooked, stir in the cooked spinach and any more salt if required. Check the salt and seasonings and adjust to taste accordingly. Simmer the Palak Baingan Ki Sabzi for another 3 to 4 minutes on high heat and turn off the heat.
9. Transfer the Palak Baingan Ki Sabzi to a serving bowl and serve hot.
10. Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal.