Friday, April 8, 2011

Matar Palak

Spinach - 1/2 kg
Green Peas - 200 gms
Red chilli powder - 3 tsp (preferably kashmiri mirch)
Fennel (saunf) powder - 3 tsp
Dry Ginger (sund/shonth) powder -1/2 tsp
Cumin seeds (zeera) - 1-2 tsp
Black pepper powder - 1/2 tsp
Turmeric (haldi) - 1/2 tsp
Clove (laung) -3-4
Black Cardamom - 3-4  (ground)
Asafoetida (hing)  - 1 pinch
Salt - to taste
Oil - 2 tbsp
Procedure :
  • Cut spinach leaves and wash them properly.
  • Heat oil in a pressure cooker. 
  • Add laung, kali mirch, zeera, badi elaichi and hing to it.
  • Now add the spinach and fry till its water is absorbed.
  • Add saunf, shonth, chilli powder, haldi and salt. Stir and pressure cook till three whistles.
  • Allow it to cool for sometime. Now grind the spinach (in a grinder) into a fine paste.
  • Now put this back into the pressure cooker and add peas to it.
  • Add half a glass of water and pressure cook for another two whistles.
  • Serve hot.

PS : You could skip the grinding part if you prefer it a bit 'leafy'. I personally prefer it that way..

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