Palak Ki Tasty Sabji

To make Palak Ki Tasty Sabji, start by chopping the palak, tomatoes, and onions finely. In a bowl, mix these chopped vegetables with garlic chilli paste, turmeric powder, salt, garam masala, coriander powder, cumin powder, and besan. Form the mixture into small balls or patties and deep fry them in hot oil until golden brown. In a separate pan, heat oil and add bay leaves, cinnamon sticks, and cumin seeds. Once they splutter, add chopped onions and sauté until golden, then add tomatoes and cook until soft. Blend soaked kaju with a little water to make a paste and add it to the pan along with spices and water. Let it simmer, and add kasuri methi if desired.

Yes, Palak Ki Tasty Sabji can be made vegan by ensuring that the ingredients used, such as besan (gram flour) and spices, are plant-based. The recipe does not include any dairy products, making it a great option for those following a vegan diet.

If you need a substitute for besan in Palak Ki Tasty Sabji, you can use chickpea flour or even all-purpose flour, although chickpea flour will maintain a similar flavor profile. For a gluten-free option, consider using almond flour or a gluten-free flour blend.

To store leftover Palak Ki Tasty Sabji, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.

Palak Ki Tasty Sabji pairs wonderfully with steamed rice, roti, or naan. You can also serve it alongside a cooling raita or a fresh salad to balance the spices. For a complete meal, consider adding a protein source like paneer or lentils.