Spinach Stir Fry
Palak Sabzi in Marathi Time: 15 minutes Serves: 2 to 3 persons I ngredients: 3 cups finely chopped Spinach leaves 1 small onion, finely chop...
https://chakali.blogspot.com/2011/07/spinach-stir-fry.html?m=0
Palak Sabzi in Marathi
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:
3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste
Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.
Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.
Time: 15 minutes
Serves: 2 to 3 persons
Ingredients:3 cups finely chopped Spinach leaves
1 small onion, finely chopped (around 1/4 cup after chopping)
1/2 tsp urad dal (optional)
For tempering: 1 tsp oil, pinch of mustard seeds, pinch of cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric powder
1 or 2 green chilies, slit in between
Salt to taste
Method:
1) Heat oil in a kadai. Add urad dal and wait till it turns golden brown. Now add mustard seeds, cumin seeds, and hing. Add green chilies and turmeric. Saute for 10 seconds.
2) Add onion and 2-3 pinches salt. Let onion cook nicely.
3) Add spinach and cook without covering the pan. Saute until spinach reduces. Adjust the salt.
Serve hot with chapati.
Tips:
1) Urad dal has been used only to make sabzi look attractive. It does not provide much flavor. Hence, it may be skipped if not needed.
We make this with crushed roasted peanut powder in place of urad dal, and some garlic and red chilles in the tadka. Tastes wonderful.
ReplyDeletenice twist
ReplyDeleteI'm so glad I found your blog. I live in the northwest of the US and although there are a handful of Indian groceries I can't always find everything.
ReplyDeleteWhen you specify hing, do you mean the powdered kind or the block. I can only find the powdered - is there a conversion I can use? Thanks!
Hello Larry
ReplyDeleteThank you for writing to me.
In Indian cooking, we usually use hing powder. If you have a block of hing, then grind it and make a fine powder.