Khatta Makai Palak ( Know Your Green Leafy Vegetables )


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A luscious dish that can be pepped up even more by adding a little lemon juice. Keeping the gravy intact, you can add a variety of ingredients like potatoes,koftas,dumplings etc. To make various gravy dishes.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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For The Green Paste (makes Approx 3/4 Cup)
1/2 cup chopped spinach (palak)
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp sugar
1/2 cup khatta bhaji (Indian sorrel leaves) leaves
1/2 cup chopped coriander (dhania)
2 green chillies
25 mm (1”) piece of ginger

Other Ingredients
1 tbsp oil
1/2 cup onion paste
1/2 cup tomato puree
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds powder
1/4 tsp garam masala
1 cup boiled fresh sweet corn kernels
1/2 cup milk
salt to taste

For the green paste

  1. Combine the spinach, dried fenugreek leaves, sugar, indian sorrel leaves and ¼ cup of water together in a deep pan, mix well and cook on a medium flame for 5 to 7 minutes or till the water dries out. Keep aside to cool.
  2. Add all the remaining ingredients and blend in a mixer to a smooth paste. Keep aside.

How to proceed

  1. Heat the oil in a kadhai; add the onion paste and sauté on a medium flame till the paste turns brown in colour.
  2. Add the tomato puree, turmeric powder, coriander-cumin seeds powder and garam masala and simmer for 8 to 10 minutes or till the oil separates from the gravy.
  3. Add the corn, the prepared green paste gravy, mix well and cook for 2 to 3 minutes, stirring once in between.
  4. Add the milk, salt and mix well. Simmer for another 2 minutes. Serve hot.

Handy tip

  1. While sautéing onion paste, sprinkle a little water to avoid paste from burning.

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