Thursday, December 8, 2011

Fresh Spinach and Fenugreek with Potatoes (Aloo Palak Methi)

Winter Indian Vegetarian Main Course Special
Punjabi Cuisine
Potatoes cooked in Spinach Gravy with Fresh Spinach and Fenugreek Leaves (Aloo Palak Methi)

Potatoes (Aloo)- 2 Medium, Boiled
Spinach Leaves (Palak)- 1 Medium Bunch, about half a Bunch Chopped and Rest made into Spinach Puree- 1/4 cup
Fenugreek Leaves (Methi)-1 Medium Bunch, Chopped

Extra Light Olive Oil/Olive Pomace Oil-1 Tbsp.
Cumin Seeds (Jeera)-  1 Tsp.
Onion- 1 Chopped
Fresh Ginger- 1 Inch, Chopped
Fresh Garlic-  4-5 Small Cloves, Chopped
Salt- To Taste
Green Chillies- 1 Tsp., Chopped
Turmeric Powder (Haldi)- ½ Tsp.
Red Chilli Powder- 1 Tbsp.
Whipped Yoghurt- 3 Tbsp

-          - Peel and cut the boiled Potatoes in small cubes 
-          - Clean, wash and chop Spinach
-          - With the rest of the bunch, clean, wash, blanch, and make Spinach puree
-          - In a Non-Stick pan, Heat Oil and Cumin seeds
-          - As Cumin start to crackle, put onions and cook till they become soft
-          - Put Ginger- Garlic and Sauté
-          - Put Potato, Spinach, Fenugreek and Mix well
-          - Put Salt, Turmeric and Green chillies
-          - Put Spinach puree, cover and cook on low flame for about 4-5 minutes
-          - Put Yoghurt just before taking off the flame
-          - Serve hot with Indian Bread (Phulka, Parantha) or Rice

-          - Stack few Spinach leaves together so they become easy to chop
-          - The onions shouldn't be overcooked but just soft in this recipe
-          - For this recipe try to use fresh ginger and garlic or their paste can be used if chopped pieces aren’t preferred
-          - The classic combination of Garlic and Spinach go together beautifully and give a nice flavor to this dish as well
-          - Green leafy vegetable like Spinach and Fenugreek tend to have salt of their own so for the dish use extra salt carefully’
-          - Blanching or ‘Refreshing of Green Vegetables’ is a precooking process by which greens (Spinach, Asparagus, Cauliflower, Green Beans, Broccoli) are dipped in hot water for few minutes and immediately transferred in ice cold water so that they are semi cooked and retain their bright colors. This method is great for cutting and preparing vegetables in advance by freezing and used for further cooking like sauteing or stir frying
          - Turmeric gives a nice color to any green vegetables dish
          - Low Fat Yoghurt is an excellent substitute for Full Fat Fresh cream in most of the dishes especially for our own Indian dishes as a healthy meal option; so in this dish it gives the required sour taste as well as blends well in a creamy texture with the Greens 

    Feel free to share your views & do let us know how this one turned out :) 

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