Ingredients:
SPINACH (PALAK) - 2 bunches
Boiled Potatoes (alu) cubes - 1-2
Green chillies-3
Onion -1
Garlic-2 cloves
ginger - half inch piece
Cumin seeds (jeera)- 1 tspn
Butter/Ghee - 2-3 tbsp
Dahi (yoghurt) - half cup
1/2 cup -Coriander ( cilantro) /kothimbir paste.
Turmeric powder - pinch
Coriander cumin powder - 1 tsp
Pepper powder - 1tsp
Chat masala /lemon juice - 1 tspn
hing (asafoetida)
Salt -as per taste
Sugar - 1 tspn
Cashew pieces - 5-6 pieces.
Method:
1. Cashews- Roast cashews lightly, make fine powder of them
2. Lightly saute boiled potato cubes in one teaspoon of ghee till they are golden brown.
3. Wash spinach leaves thoroughly & remove stems.Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Immediately blanch them in cold water .Next grind chiili spinach in a fine paste.
4.Saute onion cut into small pieces in same skillet till it gets roasted & raw onion smell goes away for 2 minutes .Let it cool & grind to paste in mixie along with ginger & garlic.
5. Heat butter & ghee in a pan ,next add hing ,cumin seeds .When they crackle add onion ginger garlic paste & saute for 2-3 minutes till oil separates.
6.Next add Coriander cumin powder ,turmeric,pepper powder,sugar,chat masala & stir for minute.Add coriander paste & again saute.Add whisked yoghurt & stir .
7. Next add spinach paste & mix properly.Add very little water only if required...lastly add salt & fried potato cubes and let it simmer for 1 minute.
8. This can be served with roti /naan
Tips
You can also boil the palak in a kadai for 2 minutes and immerse in cold water instead of sauting in skillet.
But don’t cover it cook as you will lose the green colour if you cover it.
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