Friday, October 12, 2012

Palak recipe

MatarPalak is one of the variations of palak as it is cooked in many ways with the combination of other vegetables or meat. However, this green combination of spinach with peas makes this food healthy and nutritious. Green vegetables are iron rich that must be taken by all those that have iron deficiency. Spinach is also good to regulate digestive system. This dish is cooked and loved by Indian a lot. You can also enjoy its recipe at home just by following few easy steps.

Ingredients for MatarPalak
  • Spinach-one bunch
  • Potato-one boiled, big sized
  • Green peas-boiled, one cup
  • Tomato-one in number
  • Salt-according to taste
  • Onion-one in number
  • Green chilies-four in number
  • Cumin seeds-one teaspoon
  • Asafetida-one pinch
  • Turmeric powder-one teaspoon
How to cook matter palak
  1. Buy the fresh bunch of spinach. Separate spoiled leaves and throw them. Now pluck the leaves only and trash the stems. Take a handful of spinach leaves and cut them finely. Put all the cut leaves in a tub of water. Wash them and put them in colander, pass running water over spinach and leave it for few minutes. Take spinach leaves and cut them. Clean and wash them thoroughly. Pour water in a cooking pot, put it on flame and add all washed leaves in it. Let it boil and cook it till leaves become soft.

  2. Turn off the flame as leaves become soft. Remove the pot from the stove and let it cook. Pour these cool leaves in food processor or grinder. You should also add green chilies while grinding the leaves to make harmonious paste of spinach and chilies. It should be watery leaves. Drain this paste into some dish and put it aside.

  3. Wash potatoes and put them in some pot. Put them on stove for boiling. After fifteen minutes, check the potatoes with knife. If they have become soft, turn off the flame. Drain the water, peel them off, cut in cubes and put them aside.

  4. Now boil peas for fifteen minutes. Peas are hard so sometimes they take more time. Take out one grain of peas and check it with your fingers. If pea is mashed between your fingers, it means they are completely boiled and you should turn off the stove. Drain them and let them cool. You can also preserve the boiled peas if they are completely dry.

  5. Peel off onions and wash them. Wash tomatoes also and chop them in very fine pieces.

  6. Heat the oil in a frying pan. When it is heated, add cumin seeds and asafetida in it. Slow down the flame and let cumin seeds crackle. Add onions and tomatoes also in the oil, sauté them for minutes and then add boiled and cubed potatoes. Sauté these potato cubes for five minutes. After five minutes, add green peas and sauté them for five to six minutes. Keep the flame slow while sautéing all these ingredients because peas and potatoes are already cooked and other ingredients are tender that take less time to sauté. So, high flame may burn these ingredients.

  7. Now add spinach paste along with turmeric and chili paste. Cook it for ten minutes on medium flame.

  8. Relish your favorite dish with roti or rice.

No comments: