Thursday, December 14, 2017
Gateway to Sikhism
Palak Makkai Malai


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


  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.

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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
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