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Monday, March 13, 2017

LAHSUNI DHANIYA PALAK

LAHSUNI DHANIYA PALAK



INGREDIENTS

Spinach- 1kg (chopped)

Coriander- 500 gms (chopped)

turmeric powder- 1/2 tsp

jeera powder- 1/4tsp

hing- a pinch or two

salt- as required

sugar- 1/4 tsp (optional)

curds- 4 to 5 tbspn

whole cumin- 1/4 tspn

dried red chillies- 1 or 2

green chillies- 1 or 2 (chopped)

garlic - 12-15 cloves (crushed or finely chopped)

sesame seeds- 1/2 tspn (optional)

METHOD

Heat mustard oil ( 2-3 tbspn ), temper it with dried red chillies, cumin seeds, hing and 9 to 10 crushed garlic cloves. AS they turn brown add the chopped greens.

ON a medium flame keep stirring and cooking till the oil leaves the side.

next step is to add the curds, which has been beaten nice and smooth.

AT this stage increase the flame and as the water starts drying up, add salt.

I also add little sugar as I always feel it balances the taste. But it can be avoided.

I like mine bit overcooked and tangy. You may add less dahi and not overcook.

To finish the dish , in another pan heat little oil, temper with rest of the garlic and

sesame seeds and drizzle over the dish.

I did not have sesame seeds while preparing this dish hence they are absent in the picture here. But do add them as they have great benefits and also add a nice crunch to the finished product.

Happy cooking. 

MY RECIPE, MY STYLE

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