by Tarla Dalal
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Added to 111 cookbooks
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A succulent preparation of spinach and green peas flavoured elegantly with spice powders and whole spices. Milk helps reduce the bitterness of spinach, and improve the consistency of the subzi. You will love the vibrant colour and enchanting taste of this aromatic Kashmiri dish.
- Heat the oil, add the cloves, cinnamon and asafoetida.
- Add the spinach and peas along with ½ cup of water and bring it to a boil.
- Simmer for 10 to 12 minutes till almost all the water evaporates.
- Add the chilli powder, turmeric powder, ginger powder, milk and salt and mix well.
- Bring it to a boil and serve immediately.
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