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Palak Mutter


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Simple, subtle and superb! An aromatic Kashmiri vegetable flavoured with an unusual combination of spices.

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Serves 4.
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  1. Heat the oil, add the cloves, cinnamon and asafoetida.
  2. Add the spinach and peas along with ½ cup of water and bring it to a boil.
  3. Simmer for 10 to 12 minutes till almost all the water evaporates.
  4. Add the chilli powder, turmeric powder, ginger powder, milk and salt and mix well.
  5. Bring it to a boil and serve immediately.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 Reviewed By
Vinita_RajNovember 06, 2012

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Reviewed November 06, 2012by Vinita_Raj


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