palak makkai malai

Categories
Bawarch3
Yield
1 servings
MeasureIngredient
1 bunch Spinach chopped
Green chillies chopped
1 inch piece ginger grated
1 small Onion
2 tablespoons Green moong dal
½ cup Corn kernels boiled
⅓ cup Cream or malai
¼ teaspoon Clove-cinnamon powder
¼ teaspoon Punjabi garam masala
½ teaspoon Turmeric powder
½ teaspoon Red chilli powder
½ teaspoon Amchur; (dried mango) powder
  Salt to taste
3 tablespoons Ghee

Wash moong dal. Wash and drain spinach.

Pressure cook together the following, with 1½ cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.

When dal is soft, mash mixture with a fork or ladle.

Heat 2 tablespoon ghee, add corn, spinach mixture, salt, amchur, garam masala.

Stir and cook till thick. Stir in beaten malai or cream.

Stir till smooth. Take in serving dish.

Heat remaining ghee, add chilli powder and pour over vegetable.

Stir and serve hot with naan, roti, etc.

Making time: 25 minutes

Makes:4 servings

Shelflife:Best fresh

Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes

Random recipe of the day

Chile-tomato sauce

Follow us

 Subscribe in a reader