Aloo Palak

I come back from office and I am thinking….what do I make for dinner??? hmmmm…tough one…I have only palak in my fridge, some tomatoes, potatoes and onions (it’s a Friday night, weekly purchased veggies are over!!!!)…so what do I make…well it is aloo palak time…

Dinner consisted of rotis, al0o palak sabzi and sliced tomatoes… 🙂

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Aloo Palak
Servings
Servings
Instructions
  1. Chop the spinach coarsely and wash it well in water.
  2. Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
  3. Remove the spinach form hot water and immediately rinse it under cold water.
  4. Put the spinach in a blender or food processor and coarsely grind it.. ( I like the taste of the coarse spinach in my mouth wen i eat it... :-))
  5. Heat some oil in a vessel, add the jeera and let it splutter.
  6. Grind the tomatoes and onions and keep them aside.
  7. Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
  8. Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
  9. Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
  10. Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
  11. Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon

Hare channe ka Kurma

A couple of days back i purchased frozen green chick peas and decided to create a preperation to eat with rotis… traditionally the green / dried dark brown chick peas have been used in south India for ‘chundal’ purposes..so this was something completely my experiment

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Hare channe ka Kurma
Servings
Ingredients
Kurma mixture paste:
Servings
Ingredients
Kurma mixture paste:
Instructions
  1. Cook the green chick peas seperately in a kadai or microwave.
  2. Take a kadai and heat oil and add the jeera, dhania seeds and saunf and saute ...
  3. Add the onions, red chillies, some salt and saute.
  4. Once the onions are light brown in colour, add grated coconut and saute till the whole misture is medium brown in colour...
  5. In the kadai, now add the cooked chick peas, turmeric powder, salt and cook for another 5 more minutes
  6. Add finely diced tomatoes and let it simmer with a lid on top of the kadai till the tomatoes get cooked..(ensure that the tomatoes do not get squashed while turning the curry)
  7. Garnish and serve with rotis...