Sindhi pali Palak saag #pakistaniflavours @muhsinnayab…
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Sindhi pali Palak saag #pakistaniflavours
INGREDIENTS
Chick pea leaves – 250 grms leaves with tender stem [ 1 big bunch ]
Spinach / palak – 20 leaves small bunch ]
Tomato puree – 2 big
Green chiili – 3 or as per taste
Maize [ makai ] flour / jowar flour –2 tbsp.
Grated garlic – 2 tbsp
Red chilli pwdr – 1 tep
Turmeric – ¼ tsp
Tamarind – small lemon size soaked in ½ cup hot water and juice extracted
Oil / ghee – 2 tbsp
Butter for topping while serving
PREPARATION
Buy fresh , tender green chana leaves . Pluck the leaves with tender stem . Discard the thick stems .
Discard thick leaves of spinach .Chop it roughly .
Clean wash rinse the leaves well to discard any impurities .
METHOD
Transfer both the leaves + green chilli + salt to a cooker.
Keep the cooker on medium flame , give a nice mix.
Stir till the leaves sweat .[ no need to add water ]
Cover and pressure cook on medium flame upto first whistle.
After first whistle lower the flame to lowest and cook for 5 mins.
Let the pressure release on its own .
Open the cooker , add the besan flour and blend into fine paste .
Heat oil / ghee and add the garlic and stir fry till pink .
Add the tomato puree and mix well . Stir fry for sometime time till oil separates .
Lower the flame and add the chilli pwdr + turmeric + salt and mix well .
Stir fry for few seconds .
Add the mashed leaves and mix well.
Stir and cook for 2 to 3 mins.
Add the tamarind juice , mix well .
Stir and cook cook for a min .
Cover and simmer on low flame for 5 mins .
Serve hot topped with homemade fresh butter with jowar dodo or makki roti .
INGREDIENTS
Chick pea leaves – 250 grms leaves with tender stem [ 1 big bunch ]
Spinach / palak – 20 leaves small bunch ]
Tomato puree – 2 big
Green chiili – 3 or as per taste
Maize [ makai ] flour / jowar flour –2 tbsp.
Grated garlic – 2 tbsp
Red chilli pwdr – 1 tep
Turmeric – ¼ tsp
Tamarind – small lemon size soaked in ½ cup hot water and juice extracted
Oil / ghee – 2 tbsp
Butter for topping while serving
PREPARATION
Buy fresh , tender green chana leaves . Pluck the leaves with tender stem . Discard the thick stems .
Discard thick leaves of spinach .Chop it roughly .
Clean wash rinse the leaves well to discard any impurities .
METHOD
Transfer both the leaves + green chilli + salt to a cooker.
Keep the cooker on medium flame , give a nice mix.
Stir till the leaves sweat .[ no need to add water ]
Cover and pressure cook on medium flame upto first whistle.
After first whistle lower the flame to lowest and cook for 5 mins.
Let the pressure release on its own .
Open the cooker , add the besan flour and blend into fine paste .
Heat oil / ghee and add the garlic and stir fry till pink .
Add the tomato puree and mix well . Stir fry for sometime time till oil separates .
Lower the flame and add the chilli pwdr + turmeric + salt and mix well .
Stir fry for few seconds .
Add the mashed leaves and mix well.
Stir and cook for 2 to 3 mins.
Add the tamarind juice , mix well .
Stir and cook cook for a min .
Cover and simmer on low flame for 5 mins .
Serve hot topped with homemade fresh butter with jowar dodo or makki roti .
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| 117,000 mlx | |
| 94 | |
| 8 |