How to Make Ultimate Spring Onion Spinach Sabzi – Lunch Recipe – Green Leafy Vegetable

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spring onion spinach sabzi – lunch recipe – green leafy vegetable. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spring Onion Spinach Sabzi – Lunch Recipe – Green Leafy Vegetable is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Spring Onion Spinach Sabzi – Lunch Recipe – Green Leafy Vegetable is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook spring onion spinach sabzi – lunch recipe – green leafy vegetable using 12 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Spring Onion Spinach Sabzi – Lunch Recipe – Green Leafy Vegetable:

1. Make ready 500 gms Washed, cleaned, Spinach
2. Get 250 gms Spring Onions (chopped)
3. Make ready 1 big Sliced onion
4. Make ready 1/4 cup Finely chopped coriander
5. Prepare 1 Finely chopped green chilli
6. Take 1 inch Finely chopped ginger
7. Get 3 Finely chopped garlic
8. Prepare 1/2 tsp Sabzi masala
9. Make ready 1/2 tsp Coriander powder
10. Prepare 2 tbsp Mustard Oil
11. Get to taste Salt
12. Make ready 1/2 '' Tofu

Instructions to make Spring Onion Spinach Sabzi – Lunch Recipe – Green Leafy Vegetable:

1. Chop the spinach and spring onions. Keep it aside. - Heat mustard oil in a pan, allow to heat oil on the medium-high flame. When it reaches it's smoking point lower the gas flame. - Add sliced onions and saute until translucent. Now add chopped garlic and ginger. - Add coriander powder, sabzi masala, chopped chilli and salt. Mix it well
2. Now add chopped green spring onions and spinach leaves. Mix everything well and simmer vegetables for 5 minutes. - Cook till water evaporates (Spinach leaves are high water contain vegetable). - Keep stirring the sabzi at regular intervals. Garnish with grated tofu and serve hot.

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