Time: 15 min
Servings: 4 people
Type: Main dish
Ingredients:
- 500 grams of organic spinach (roughly chopped)
- 1 medium size red onion sliced length wise
- 1 dry green chilies (optional)
- 3 medium sized mushrooms diced
- 1/2 cup frozen green peas
- 2 medium sized boiled potatoes
- 2 small garlic cloves finely diced
- 1 inch inch fresh ginger grated
- 2 small garlic cloves finely diced
- 1 inch inch fresh ginger grated
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1/2 tsp ground turmeric
- salt to taste
- 1/2 big lime juice (toppings)
- chili flakes (toppings)
Method:
To an iron skillet, add the onions and sauté in its own water on medium high heat for 5 minutes.
Once the onions starts to sweat, add the chilies, garlic and ginger and stir well. Spritz some water if you find the veggies to stick to the pan.
After about 2 minutes or so, add the mushroom, potatoes, green peas and stir on medium heat for just 1 minute. Soon after adding the spinach and the spices. Stir to mix them all well. Let it cook for 2/3 minutes on medium heat.
Let the water evaporated and by then you will also see the spinach to be wilted a bit. Turn the heat off and transfer the stir fry/sabji to a bowl. Top it up with lime juice and mix. Add some chili flakes and serve hot with rice , chappati, or other bread.
Notes
- Always remember to add some vitamin C (lemon juice) to an iron rich food for better iron absorption.
- cooking in an iron skillet addsmore iron to your food but its good to avoid cooking citrus food in an iron skillet. Hence, in this dish I have added lime juice at the end.
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