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  • Alu Palak Pax: 4 Ingredients: Qty

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    sreerag
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    This recipe is for ALU PALAK, an Indian dish of potatoes and spinach. It lists the ingredients needed which include potatoes, spinach, onions, ginger, garlic, tomatoes, fenugreek leaves, and various spices. The method involves blanching the spinach and making a puree, sautéing onions and fenugreek, making a tomato paste, boiling the potatoes, then combining all the ingredients and cooking until the oil separates. The finished dish is served hot, garnished with coriander and ginger.

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    alu

    Original Title

    Alu palak

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    This recipe is for ALU PALAK, an Indian dish of potatoes and spinach. It lists the ingredients needed which include potatoes, spinach, onions, ginger, garlic, tomatoes, fenugreek leaves, and various spices. The method involves blanching the spinach and making a puree, sautéing onions and fenugreek, making a tomato paste, boiling the potatoes, then combining all the ingredients and cooking until the oil separates. The finished dish is served hot, garnished with coriander and ginger.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    24 views1 page

    Alu Palak Pax: 4 Ingredients: Qty

    Uploaded by

    sreerag
    This recipe is for ALU PALAK, an Indian dish of potatoes and spinach. It lists the ingredients needed which include potatoes, spinach, onions, ginger, garlic, tomatoes, fenugreek leaves, and various spices. The method involves blanching the spinach and making a puree, sautéing onions and fenugreek, making a tomato paste, boiling the potatoes, then combining all the ingredients and cooking until the oil separates. The finished dish is served hot, garnished with coriander and ginger.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    ALU PALAK

    Pax: 4
    Ingredients

    Qty

    500 gms
    :
    500 gms
    100 gms
    :
    10 gms
    10 gms
    30 gms
    :
    5 gms
    :
    10 gms
    2 gms
    to taste
    2 gms
    :
    2 gms
    10 gms
    30 ml

    Potatoes
    Spinach
    Onion
    Ginger-garlic paste
    Tomatoes
    Fenugreek leaves
    Chilli powder
    Coriander powder
    Turmeric powder
    Salt
    Cumin powder
    Garam masala
    Coriander leaves
    Oil

    :
    :
    :

    :
    :
    :
    :
    :

    Method:1.
    2.
    3.
    4.
    5.
    6.
    7.
    8.

    Blanch the spinach in salted water. Puree them.


    Saut half of the onion and fenugreek leaves in a little oil.
    Add tomatoes and fry for a few minutes.
    Cool and grind to a smooth paste.
    Peel and quarter the potatoes. Boil in salted water till
    tender.
    Heat oil in a pan, add remaining onion chopped. Fry till
    light golden.
    Add ginger-garlic paste and saut. Add the spices and fry.
    Add the pasted onion and saut till oil separate.
    Add spinach puree, potatoes and salt to taste.
    Cook for a few minutes and serve hot garnished with
    chopped coriander leaves and ginger juliennes.

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