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Iron-boosting Shalgam Palak Sabzi with rustic Makki di Roti. A fiber-rich, perfectly spiced homestyle comfort food!
A wholesome and flavorful Punjabi dish made with tender turnips and fresh spinach, cooked in a simple onion-tomato masala. It's a perfect everyday sabzi that pairs beautifully with roti or paratha.
Serving size: 1 serving
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Serving size: 1 serving
A comforting and wholesome meal featuring flavorful tempered yellow lentils, fluffy steamed rice, spiced potato and cauliflower curry, and a cooling yogurt raita.
A rich and creamy North Indian classic featuring slow-cooked black lentils in a buttery tomato sauce, served with aromatic cumin-tempered basmati rice and a refreshing cucumber yogurt dip.
Iron-boosting Shalgam Palak Sabzi with rustic Makki di Roti. A fiber-rich, perfectly spiced homestyle comfort food!
This punjabi dish is perfect for dinner. With 634.09 calories and 13.64g of protein per serving, it's a high-fiber option for your meal plan.
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. Add cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the tomato puree, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook the masala for 5-7 minutes, until it thickens and you see oil separating from the sides. If the masala starts to stick, you can add a splash of water.
Add the diced turnips and optional jaggery to the pan. Stir everything together for 2 minutes to coat the turnips well with the masala.
Pour in 1/2 cup of water, bring it to a simmer, then cover the pan. Reduce the heat to low and cook for 12-15 minutes, or until the turnips are fork-tender but not mushy. Stir once or twice in between.
Add the chopped spinach to the pan (in batches if needed). Mix it in and cook uncovered over medium heat for 5-7 minutes. The spinach will wilt and release water; continue to cook until most of the excess moisture has evaporated, resulting in a semi-dry consistency.
Sprinkle the garam masala over the sabzi and give it a final mix. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving hot with roti or paratha.
Prepare the Dough
Shape the Rotis
Cook the Rotis
Serve Immediately
