Palak Moongdal Curry

Ingredient :

• 250gms Palak (clean wash and chop) -Spinach
• 1/2 cup moong dal (Split and Husked GreenGram)
• 2 to 3 green chillies
• few curry leaves
• 5 garlic pods mashed
• 1 onion chopped
• 2 red chillies
• 1/4 tea spoon turmeric powder (haldi )
• 1/4 tea spoon Asafoetida (hing)
• 1 tsp Mustard ( Rai )
• 1 tsp Cumin Seeds ( Jeera )
• 1 tsp urad dal ( spilt black gram )
• salt to taste
• 1 tbsp oil or ghee ( clarified butter )
  

Method :
Fry moong dal in a kadai / pan without oil in a medium flame until golden brown.  Add 2 cups of water to it and boil.When the dal is half cooked add chopped onions, green chillies, chopped spinach, salt and turmeric powder.Mix well and close the lid.  Cook for 8 to 10 mins in a medium flame until the curry is done.  Heat a table spoon of oil/ ghee in a pan.  Add mustard seeds, cumin seeds and split black gram.  When mustard seeds starts spluttering add curry leaves, Asafoetida, mashed garlic and red chillies.  Fry for few sec. and add the thadka to the curry.  Mix well and serve hot wtih rice or rotis.

Read More

Palak Paneer

Ingredients :

• 1 kg spinach
• 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
• 1 tsp cumin seed
• 4 tomatoes (blanched in hot water, peeled and pureed)
• 2 onions
• 1 1 inch piece of ginger 
• 7-8 garlic flakes 
• 2 green chili
• Pinch of sugar granules
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 3/4 tsp red chili powder
• 1/2 tsp coriander powder
• 3/4 tsp garam masala
• 3/4 tsp dry mango powder
• 3 tsp oil
• 1 tsp butter
• 1 tsp fresh cream 

Method :
 Remove spinach leaves from stem and wash leaves well.Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 6-8 minutes.Switch of the heat and let the spinach cool down.Blend the spinach mixer in a blender and make a thick spinach paste.Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed .When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.Take it out in a serving bowl and garnish with fresh cream.Serve hot with rotis or steamed rice.

Read More