PALAK BHUJIA

(INDIAN SPICED SAUTEÉD SPINACH)

25 min

Prep (min)

2-3 Katoris

🌿

Vegetarian

Nutrient Information — per 1 serving

112 Kcal

Energy (kcal)

4.1g

Protein

11.7g

Carbohydrate

4.9g

Total Fats

Amount per diet plan: 1/2 Katori at one time

Ingredients

1/2 kg spinach (palak) leaves cleaned and chopped

2 medium onions, chopped

4 small garlic cloves, crushed

2 cm piece ginger, crushed

2 green chillies, sliced (optional)

4 tsp mustard oil

1/2 tsp cumin seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

Use minimal amount of salt

Method of Preparation

Wash and clean the spinach/ amaranth leaves thoroughly.

Peel the onion, ginger and garlic. Finely chop the onions and crush ginger and garlic.

In a karahi/pan heat oil, add cumin seeds and asafoetida (hing) to it. Let them splutter.

Add chopped onions, crushed ginger, garlic and sliced green chillies. Add chopped leaves, fry on high heat for 1-2 minutes, then add salt and turmeric.

Let it simmer for 7-8 minutes, stirring occasionally.

Serve hot with multigrain roti.