Aloo Palak Ki Sabzi
Normally in Palak (Spinach) ki sabji, we find that the palak is churned in mixie and paste is made before cooking. However, I feel that the Green Leaf vegetables should have its colour intact and should be cut course. This gives a fresh look and has natural aroma. So here is my way of cooking Aloo - Palak.
Ingredients -
Potato - 2 pieces - cut in small cubes
Spinach / Palak - 250 gm - Coarsely cut and washed
Jeera /Cumin - 1/2 tsp
Mustard oil - 1 tbsp
Tomato - 1 piece - cut in cubes
Green Coriander for garnishing
Turmeric powder - 1/2 tsp
Red Chilly - 1 whole
Salt as per taste.
Preparation :
In a shallow frying pan heat the mustard oil. Add cumin and red chilly to crackle . Add Potato cubes and fry on slow flame . When half cooked add spinach and saute for five minutes. Add salt as per taste . Cover the pan and let it cook for 2- 3 minutes. If there is water remove lid and let it dry.
Serve hot.
Aditya
Normally in Palak (Spinach) ki sabji, we find that the palak is churned in mixie and paste is made before cooking. However, I feel that the Green Leaf vegetables should have its colour intact and should be cut course. This gives a fresh look and has natural aroma. So here is my way of cooking Aloo - Palak.
Ingredients -
Potato - 2 pieces - cut in small cubes
Spinach / Palak - 250 gm - Coarsely cut and washed
Jeera /Cumin - 1/2 tsp
Mustard oil - 1 tbsp
Tomato - 1 piece - cut in cubes
Green Coriander for garnishing
Turmeric powder - 1/2 tsp
Red Chilly - 1 whole
Salt as per taste.
Preparation :
In a shallow frying pan heat the mustard oil. Add cumin and red chilly to crackle . Add Potato cubes and fry on slow flame . When half cooked add spinach and saute for five minutes. Add salt as per taste . Cover the pan and let it cook for 2- 3 minutes. If there is water remove lid and let it dry.
Serve hot.
Aditya
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