Thursday, July 5, 2018

Sai bhaji/ minced Spinach curry

Another recipe introduced to me by my mother-in-law. Though it's a common recipe in northern India and Punjab during winters.

  1. Spinach/palak- washed, chopped- 250-300gm
  2. Soya/green dill - 1/2 cup
  3. Chana dal- 1 /2 katori about 50-60 gms
  4. Chopped garlic-3 cloves
  5. Ginger- 1 & 1/2 " piece,  chopped
  6. Green chillies-2 chopped
  7. Chopped onion- 1 medium sized, chopped
  8. Tomatoes- 2 medium sized chopped
  9. Turmeric powder-1/2tsp
  10. Salt- as per taste
  11. Heeng/asfoetida powder- 1/2 tsp
  12. Dhaniya/coriander seeds powder- 2 tsp
  13. Ghee- 2 tsp ( you can used unsalted butter also, instead)

  1. Mix all ingredients and put in the pressure cooker
  2. Cook for 10-15 min on high flame
  3. Cook for 20-25 min on a low flame
  4. After opening the cooker, blend it with a wooden mathni  or just mix it thoroughly with a spoon so that it becomes smooth and paste like.
  5. You should ensure that Chana dal is mashed properly too.
  6. Serve hot with extra ghee on the top if required.

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