Palak Baingan Recipe

Cooking Directions

• STEP 1.Wash and chop the spinach leaves and eggplant into small pieces.
• STEP 2.Heat oil in a pan and add cumin seeds, chopped onions, and garlic. Saute until the onions turn golden brown.
• STEP 3.Add the chopped eggplant and cook until it becomes soft and tender.
• STEP 4.Add the chopped spinach leaves, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spinach wilts.
• STEP 5.Finally, add garam masala powder and cook for another minute.
• STEP 6.Serve hot with roti or rice.

Cooking Tips

• Make sure to wash the spinach leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• If you prefer a smoother texture, you can blend the spinach and eggplant mixture after cooking.
• You can garnish the dish with fresh coriander leaves for added flavor.

Storage and Serving

• Palak Baingan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Palak Baingan as a main course with roti or rice, or as a side dish with any Indian meal.