Saturday, October 01, 2016
Gateway to Sikhism
Palak Makkai Malai

Ingredients

1 bunch spinach chopped
3 green chillies chopped
1 piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee

Method

  1. Wash moong dal. Wash and drain spinach.

  2. Pressure cook together the following, with 1 1/2 cups water -- Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.

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

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

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

  6. Stir till smooth. Take in serving dish.

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

  8. 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.

Source: bawarchi.com

 
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