Palak Baingan Ki Sabzi Recipe (Spinach Eggplant Stir Fry)
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.
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
10 M
30 M
40 M
4 Servings
Ingredients
- 10 Small Brinjal (Baingan / Eggplant) , cut into wedges
- 300 grams Spinach Leaves (Palak) , roughly chopped
- 1 inch Ginger , grated
- 3 cloves Garlic , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , finely chopped
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red chilli powder , adjust to taste
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
How to make Palak Baingan Ki Sabzi Recipe (Spinach Eggplant Stir Fry)
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.
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 curry leaves.
Allow the cumin seeds to crackle. Next add in the ginger, garlic and the brinjal 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). Sprinkle some water, while cooking, this will help minimize the oil you use in the recipe.
Once the brinjal is cooked, stir in the asafoetida powder, coriander powder and red chilli powder. Once combined, stir in the cooked spinach and any more salt if required. Check the salt and seasonings and adjust to taste accordingly.
Serve Palak Baingan Ki Sabzi along with Boondi Raita and Phulka for a weekday meal.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
