Palak Baingan Ki Sabzi is a nutritious and flavorful Indian stir fry combining fresh spinach (palak) and tender eggplant (baingan) with a blend of simple spices. This healthy vegan side dish is quick to prepare, making it a perfect weeknight meal for busy families. The natural earthy flavors of eggplant complement the leafy spinach beautifully, and the subtle seasoning enhances the overall taste without overpowering the vegetables.
Palak Baingan Ki Sabzi recipe is one of the most simple sabzi dishes to make. I stumbled upon this vegetable when all I had to make the Gujarati Thali was tomatoes, baingan and palak. I thought to myself that I can make Sev Tamatar ki Sabzi and then what? Thats when I decided to combine both the palak and baingan and the result was simply delicious Palak Baingan Ki Sabzi.
This dish is not only rich in fiber but also packed with vitamins and minerals like iron, calcium, and antioxidants from the spinach. It's a fantastic low-calorie option for those looking to add more greens to their diet.
Serve this easy-to-make Palak Baingan Ki Sabzi with hot phulkas, parathas, or steamed rice for a wholesome and balanced meal. Whether you're meal prepping for the week or cooking a quick dinner, this vegan stir fry will become a go-to recipe.
Perfect for vegan, gluten-free, and low-carb diets, Palak Baingan Ki Sabzi can also be paired with dal or raita for a complete Indian meal experience. Try this versatile and healthy dish for a quick Indian lunch or dinner idea!
Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal.
If you like this recipe, you can also try other Vegetable recipes such as
Palak Baingan Ki Sabzi is a nutritious and flavorful Indian stir fry combining fresh spinach (palak) and tender eggplant (baingan) with a blend of simple spices. This healthy vegan side dish is quick to prepare, making it a perfect weeknight meal for busy families. The natural earthy flavors of eggplant complement the leafy spinach beautifully, and the subtle seasoning enhances the overall taste without overpowering the vegetables.
Palak Baingan Ki Sabzi recipe is one of the most simple sabzi dishes to make. I stumbled upon this vegetable when all I had to make the Gujarati Thali was tomatoes, baingan and palak. I thought to myself that I can make Sev Tamatar ki Sabzi and then what? Thats when I decided to combine both the palak and baingan and the result was simply delicious Palak Baingan Ki Sabzi.
This dish is not only rich in fiber but also packed with vitamins and minerals like iron, calcium, and antioxidants from the spinach. It's a fantastic low-calorie option for those looking to add more greens to their diet.
Serve this easy-to-make Palak Baingan Ki Sabzi with hot phulkas, parathas, or steamed rice for a wholesome and balanced meal. Whether you're meal prepping for the week or cooking a quick dinner, this vegan stir fry will become a go-to recipe.
Perfect for vegan, gluten-free, and low-carb diets, Palak Baingan Ki Sabzi can also be paired with dal or raita for a complete Indian meal experience. Try this versatile and healthy dish for a quick Indian lunch or dinner idea!
Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal.
If you like this recipe, you can also try other Vegetable recipes such as
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.
It takes a couple of minutes on medium heat to cook the spinach.
Once cooked, turn off the heat and keep the spinach aside.
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.
Next add in the onion, ginger, garlic the brinjal/baingan wedges, sprinkle some salt and stir to combine.
Cover the pan with brinjal and cook stirring occasionally until the brinjal is roasted and cooked (it will be soft when you prick through).
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.
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.
Transfer the Palak Baingan Ki Sabzi to a serving bowl and serve hot.
Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal.
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