Wednesday, December 12, 2012,11:27 PM
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- Paalak Mooli Ki Sabji
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PrintPAALAK MOOLI KI SABJI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Discard stems and finely chop the palak, then wash leaves and drain.
- Cook with ½ cup water for about 5-7 minutes. Remove from heat, cool and blend to a puree.
- Heat ghee in a wok or large pan, add jeera, stir over medium heat until they begin to pop.
- Add onions, ginger and garlic paste, saute for 2 minutes or until translucent and glossy.
- Add coriander, red chilli, turmeric powder, salt and sugar. Stir for a minute on low flame.
- Then add the radish and salt, stir-fry until dry.
- Add the spinach, stir-fry until the oil leaves the sides and it turns dry.
- Now add milk, sprinkle the garam masala, stir, cook for another 5-7 minutes. Adjust the seasoning & remove from fire.
INGREDIENTS
- 500 grams spinach (palak)
- 1 mooli (white radish) - peeled & cut into thin round slices
- 75 ml Cooking oil
- ½ teaspoon cumin seeds
- 2 onions - finely chopped
- 2 teaspoon ginger paste
- 3 flakes garlic - crushed
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon tumeric powder
- ½ teaspoon garam masala
- Salt to taste
- ¼ teaspoon sugar
- 200 ml milk
Garnishing
- 1" piece ginger - cut into thin match sticks
- 3 fresh red or green chillies - Discard the seeds and cut into thin strips
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