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• I kg palak (spinach).
• 300 g nadir (lotus stem).
• 1 table spoon salt.
• 2 table spoon mirchi powder (red chilly powder).
• 2 table spoon saunf (fennel powder).
• 1 tea spoon saunth powder (ginger powder).
• 1 tea spoon zeera (cumin).
• 1/2 tea spoon kala zeera (black cumin).
• 1/4 tea spoon hing (asafoetida).
• 3 ladles of mustard oil.
METHOD:
• Peel off nadru, cut them into small pieces and wash both palak and nadru.
• Heat oil in a cooker, fry nadru and keep them aside.
• Now put zeera, paalak along with hing, salt and fry till water evaporates.
• Put mirchi and stir till oil separates and dark red colour appears.
• Add one glass of water and mix saunf and saunth in it.
• Cover it with a lid and pressure cook for 5 minutes.
• Lift the lid, mesh paalak with a ladle and add fried nadru in it.
• Put kaala zeera and cook for another 5 minutes on low flame with constant stirring.
• Serve with boiled rice or chapatti.
• note It is advised to prefer paalak of higher altitudes (pahadi paalak) if available because it is good in taste with refreshing flavour. Now-a-days (i.e. in winters) this type is available easily in market.