I tried another way about for this recipe, after referring many websites. This also came out quite well. Maybe you guys can also give a try.
Ingredients
Black Sesame seeds (roasted) - 1 tbsp
Spinach (chopped/boiled) - 2 cups
Potato (boiled) - 2 large
Cumin seeds - 1 tsp
Asafoetida - a pinch
Green chillies - 4
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Yogurt - 2 tbsp
Oil
Salt to taste
Method
Cook the spinach by sprinkling little water and salt. Cook the potatoes too and cut them without removing the peel.
Heat oil in a pan. Add cumin seeds and when they splutter, add asafoetida, green chillies and potatoes. Stir and add salt. Cover and cook for 2 minutes. Add turmeric powder, again cover it. Add spinach and stir. Cook for few minutes. Add coriander powder, cumin power and yogurt. Remove from heat and add roasted sesame seeds.
This also goes well with Chappathi/parathas. This curry would be li'l more dry than the earlier type.
Showing posts with label palak. Show all posts
Showing posts with label palak. Show all posts
Monday, May 18, 2009
Aloo Palak - type 1
Try this out - came out quite well for me
Ingredients
Spinach (chopped/cooked) - 2 cups
Onion (chopped fine) - 1 small
Potatoes (boiled/peeled) - 2 large
Tomato (chopped fine) - 1
Green chillies - 2-4
Ginger - 1" piece
Lemon juice - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches
Garam masala - 2 tsp
Butter (not oil)
Salt to taste
Method:
Cook the spinach by sprinkling little water and salt. If only little water left out after cooking, its fine, else drain excess water and then, grind it coarsely in a mixie (don't over grind it). Meanwhile, heat butter and fry the cut potatoes(big pieces) till light brown. Keep both aside.
In a deep pan, heat little butter, add the cumin seeds. When it splutters, add ginger, green chillies (split into 2) and onions. Fry till tender. Add tomato, fry a little. Add all the powder masalas (asafoetida not needed now). Fry till butter separates. Now, add the spinach and potatoes. Add salt and leave it to boil for few minutes. Add lemon juice, remove from heat.
Heat little butter in another pan, add asafoetida and add onto the curry.
Goes well with chappathi/parathas.
Ingredients
Spinach (chopped/cooked) - 2 cups
Onion (chopped fine) - 1 small
Potatoes (boiled/peeled) - 2 large
Tomato (chopped fine) - 1
Green chillies - 2-4
Ginger - 1" piece
Lemon juice - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches
Garam masala - 2 tsp
Butter (not oil)
Salt to taste
Method:
Cook the spinach by sprinkling little water and salt. If only little water left out after cooking, its fine, else drain excess water and then, grind it coarsely in a mixie (don't over grind it). Meanwhile, heat butter and fry the cut potatoes(big pieces) till light brown. Keep both aside.
In a deep pan, heat little butter, add the cumin seeds. When it splutters, add ginger, green chillies (split into 2) and onions. Fry till tender. Add tomato, fry a little. Add all the powder masalas (asafoetida not needed now). Fry till butter separates. Now, add the spinach and potatoes. Add salt and leave it to boil for few minutes. Add lemon juice, remove from heat.
Heat little butter in another pan, add asafoetida and add onto the curry.
Goes well with chappathi/parathas.
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