Palak (Pop eye’s favourite….mine too)

Palak as other veggies and green leaves can be used to prepare various dishes such as pakoras,  gravies,  garnishes, rice, baked etc….

I’ve been instructed to just immerse the palak in boiling water for just a minute or so and then to remove and keep aside and that is exactly what I do ,when I need to puree the palak .

1.Palak gravy

Ing:

Palak – two bunches

Onions chopped – one large

Tomato chopped – one medium

Ginger garlic paste – one tsp

Garam masala – one tsp

Chilli powder – as per choice

Coriander powder – about one and half tsp

Jeera seeds – a pinch

Salt to taste

Oil – about a tsp

Paneer or cheese – optional

Method :

Wash and prepare the palak puree as mentioned above.

Heat kadai,add oil , when heated add jeera seeds, ginger garlic paste and the garam masala.  When the ginger garlic paste has turned a light golden add the onions and tomato to it and fry till the tomato is well done [almost gravy like consistency]. To this add the palak puree and the chillie and coriander powders and salt. Finally add the cubed cheese or paneer to it.

Can be served as gravy for rice as well as for paranthas, chapathis and rotis.

·        If using Paneer,cube them and toss them for about two – three minutes in warm water to make it soft.

·        I sometimes toss the Paneer in warn ghee to give a golden shade.

2. Dal Palak

Ing:

Moong dal – half cup

Palak – one bunch

Shallots [sambhar onions/small onions] – about five – six peeled and chopped

Tomato ,medium size ,chopped – one

Turmeric powder – half tsp

Dry red chillies – as per choice

Garlic – one or two cloves

Mustard seeds – half tsp

Jeera seeds – half tsp

Salt to taste

 Oil for seasoning about one tsp

Method:

Wash palak well and puree it ,keep aside.

Wash moong dal  and pressure cook it with the garlic a few pieces of shallots and tomato.

Heat kadai ,add oil and season  with mustard seeds and  jeera seeds. Once they start crackling add the dry red chillies,the remaining shallots and tomato to it and fry . Then add the cooked dal ,pureed palak and salt and mix well. Let it simmer for a minute or two.

Can be served with rice and rotis etc.

3. Masala Palak Rotis

Ing:

Palak – one bunch , pureed

Wheat flour – one cup

 Onion minced – one large

Ginger garlic paste – half tsp

Chillie powder – as per choice

Salt to taste

Oil

Method:

Mix all the above ingredients to form a dough,add water to make the dough if required. Knead the dough well and keep aside for half an hour.

Pinch off golf ball size of dough and roll it into thin rotis,adding the required quantity (about half tsp) of oil cooking it on both the sides.

Serve hot with pickle of your choice.

4. Aloo Palak

 Ing:

Palak, washed and chopped  - one bunch

Potatoes, peeled and  cubed   - two / three depending on the size

Ginger garlic paste – half tsp

Jeera seeds – a pinch

Chillie powder – as per choice

Haldi – a pinch

Salt to taste

 Oil

Method:

Boil the cubed potatoes in salt water, drain and keep aside.

Heat the kadai, add oil and when warm add the ginger garlic paste, jeera seeds chillie powder and haldi to it. Then add the potatoes  and taking care not to break them,turn them around so that the masala is coated evenly on the pieces .Next add the palak to it and mix carefully.

Serve as accompaniment for rice and rotis.

This can be rolled in to make Frankie rolls.

5. Palak Rice

 This can be prepared in the same manner as Pulao, the only addition to the recipe would be two bunches of pureed palak and half a cup of diced potatoes.Serve the prepared dish with pappad.