Palak ka saag aloo aur baigan ke saath Recipe

Palak ka saag is a popular North Indian dish made with spinach and a combination of potatoes and eggplants. This nutritious and flavorful dish is packed with vitamins and minerals. The spinach is cooked with aromatic spices and then mixed with saut茅ed potatoes and eggplants, creating a delicious and hearty vegetarian meal. Serve it with roti or rice for a complete and satisfying meal.

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20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Palak ka saag aloo aur baigan ke saath
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ingredients serve

Ingredients for Palak ka saag aloo aur baigan ke saath Recipe

  • 1/2 bunch Spinach, Washed And Chopped
  • 1/2 Potatoes, Peeled And Diced
  • 1/4 Eggplant, Diced
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Ginger, Grated
  • 1/4 teaspoon Garlic, Minced
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil

Directions: Palak Ka Saag Aloo Aur Baigan Ke Saath Recipe

Cooking Directions

  • STEP 1.Wash and chop the spinach leaves. Boil them in water until wilted, then drain and set aside.
  • STEP 2.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saut茅 until fragrant.
  • STEP 3.Add chopped onions and cook until golden brown. Then add tomatoes and cook until they soften.
  • STEP 4.Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  • STEP 5.Add the boiled spinach and cook for a few minutes until the flavors blend together.
  • STEP 6.In a separate pan, heat oil and fry the potatoes until golden brown. Remove and set aside.
  • STEP 7.In the same pan, fry the eggplants until they are cooked through. Remove and set aside.
  • STEP 8.Add the fried potatoes and eggplants to the spinach mixture. Mix well and cook for a few more minutes.
  • STEP 9.Serve hot with roti or rice.

Cooking Tips

  • Make sure to wash the spinach thoroughly to remove any dirt or sand.
  • You can adjust the spice level according to your taste by adding more or less chili powder.
  • For a creamier texture, you can blend the spinach mixture before adding the potatoes and eggplants.

Storage and Serving

  • Leftover palak ka saag can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the saag in a pan or microwave before serving.
  • Serve the saag with roti, naan, or rice for a complete meal.
Nutrition
value
178
calories per serving
13 g Fat2 g Protein14 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    2g
  • Carbs
    14g
  • Fiber
    3g

MacroNutrients

  • Carbs
    14g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    18mg
  • Iron
    < 1mg
  • Vitamin A
    697mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    47mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    55mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp