Khatta Makai Palak,know Your Green Leafy Vegetables
by Tarla Dalal
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Added to 36 cookbooks
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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.
You can also try other subzis like Sai Bhaji or Palak Mutter .
- 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.
- Add all the remaining ingredients and blend in a mixer to a smooth paste. Keep aside.
- Heat the oil in a kadhai; add the onion paste and sauté on a medium flame till the paste turns brown in colour.
- Add the tomato pulp, turmeric powder, coriander-cumin seeds powder and garam masala and simmer for 8 to 10 minutes or till the oil separates from the gravy.
- Add the corn, the prepared green paste gravy, mix well and cook for 2 to 3 minutes, stirring once in between.
- Add the milk, salt and mix well. Simmer for another 2 minutes. Serve hot.
- While sautéing onion paste, sprinkle a little water to avoid paste from burning.
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