Hi All,
Thank you all for the wonderful and encouraging response to my blog, really appreciate it. So, decided to make Chapathi's the other day and you know, its always a struggle to come up with different Side- dishes for it frequently. In an utter indecisive state, thought of making a side dish that I had seen on TV. This side dish comes from the state of Uttar Pradesh. The interesting thing about the dish is the making because its different and you will see that when you read the making instructions. So, here it goes. I have decided to name it
PALAK-GAAJAR MASALA
INGREDIENTS
ONIONS: 1
TOMATO PUREE : 1/2 CUP OR 1/2 TOMATO
PALAK/SPINACH : 1/2 CUP (BLANCHED)
CARROT: 1/2 CUP (BOILED)
PEAS: 1/2 CUP (BOILED)
BAY LEAF: 1
CARDAMOM : 2
DHANIA POWDER/CORIANDER POWDER: 1 TSP
RED CHILLI POWDER : 1 TSP
SALT AS REQUIRED
GHEE : 2 TBSP
FRESH CREAM : 2 TBSP
MAKING
Firstly, Boil the Onions in water and grind into a nice paste. Also boil all the vegetables and keep them aside. Take a pan, add 2 tbsp Ghee, bay leaf, and cardamom.When its hot, add the onion paste and stir them until you see the oil separating and to take out the raw smell of the onions. Now, add some Chilli powder and Dhania powder and stir for a a few seconds before adding the tomato puree/tomato and again cook them until the oil separates from the pan. Add salt and finally add the boiled/blanched vegetables and cook till the veggies have blended well with the rest of the gravy. Garnish it with fresh cream and serve hot with rotis/naan's. Trust me, its delicious.
VARIATIONS: You can also add vegetables like corn/beans if you want. You can blanch the spinach by cooking it in hot water and making it soft.Not too much as spinach cooks fast so just until it becomes soft. The dish would be milder and not so high on the spicy side. Do try it.
Thank you all for the wonderful and encouraging response to my blog, really appreciate it. So, decided to make Chapathi's the other day and you know, its always a struggle to come up with different Side- dishes for it frequently. In an utter indecisive state, thought of making a side dish that I had seen on TV. This side dish comes from the state of Uttar Pradesh. The interesting thing about the dish is the making because its different and you will see that when you read the making instructions. So, here it goes. I have decided to name it
PALAK-GAAJAR MASALA
INGREDIENTS
ONIONS: 1
TOMATO PUREE : 1/2 CUP OR 1/2 TOMATO
PALAK/SPINACH : 1/2 CUP (BLANCHED)
CARROT: 1/2 CUP (BOILED)
PEAS: 1/2 CUP (BOILED)
BAY LEAF: 1
CARDAMOM : 2
DHANIA POWDER/CORIANDER POWDER: 1 TSP
RED CHILLI POWDER : 1 TSP
SALT AS REQUIRED
GHEE : 2 TBSP
FRESH CREAM : 2 TBSP
 |
| Palak-Gaajar Masala |
MAKING
Firstly, Boil the Onions in water and grind into a nice paste. Also boil all the vegetables and keep them aside. Take a pan, add 2 tbsp Ghee, bay leaf, and cardamom.When its hot, add the onion paste and stir them until you see the oil separating and to take out the raw smell of the onions. Now, add some Chilli powder and Dhania powder and stir for a a few seconds before adding the tomato puree/tomato and again cook them until the oil separates from the pan. Add salt and finally add the boiled/blanched vegetables and cook till the veggies have blended well with the rest of the gravy. Garnish it with fresh cream and serve hot with rotis/naan's. Trust me, its delicious.
VARIATIONS: You can also add vegetables like corn/beans if you want. You can blanch the spinach by cooking it in hot water and making it soft.Not too much as spinach cooks fast so just until it becomes soft. The dish would be milder and not so high on the spicy side. Do try it.
No comments:
Post a Comment