What are best sabzi combinations under ₹50 per meal?

Question

What are the best sabzi combinations you can make under ₹50 per meal? Get ideas for delicious and incredibly cheap vegetable dishes.

Answer 1

Affordable and nutritious sabzi combinations under ₹50 per meal include potato and spinach (aloo palak), cabbage and peas (patta gobi matar), and radish and fenugreek leaves (mooli methi). These options are budget-friendly and packed with essential nutrients.

Detailed Explanation:

Creating delicious and healthy sabzi combinations on a budget requires careful planning and ingredient selection. Here's a breakdown of how to achieve this for under ₹50 per meal:

1. Seasonal Vegetables: Prioritize seasonal vegetables as they are typically cheaper and fresher. Check your local market for the best deals.
2. Potato and Spinach (Aloo Palak): Potatoes are a staple and relatively inexpensive. Combine them with spinach, which is often available at a reasonable price, especially during its peak season. A simple aloo palak sabzi can be made with basic spices like cumin, turmeric, and chili powder.
3. Cabbage and Peas (Patta Gobi Matar): Cabbage is another budget-friendly vegetable. Pairing it with peas (fresh or frozen) adds sweetness and texture. This combination can be cooked with ginger, garlic, and garam masala for a flavorful dish.
4. Radish and Fenugreek Leaves (Mooli Methi): Radish greens (methi) offer a slightly bitter but nutritious flavor. Combining them with radish creates a unique and affordable sabzi. Use mustard oil and basic spices to enhance the taste.
5. Lentils (Dal) as a Supplement: While not strictly a sabzi, including a small portion of dal (lentils) alongside your vegetable dish can significantly boost the nutritional value and satiety of the meal. Lentils are a great source of protein and fiber.
6. Bulk Buying: If possible, buy vegetables in bulk when they are on sale and store them properly to extend their shelf life.

Pro Tip:

To maximize flavor and nutrition, use minimal oil and avoid overcooking the vegetables. Steaming or lightly sautéing them preserves their nutrients and natural taste.