ALOO-MATTAR-PALAK OR
POTATO-GREEN PEAS-SPINACH CURRY
INGREDIENTS
SPINACH- 1 BUNDLE; FINELY CHOPPED
GREEN PEAS -1 CUP
POTATO-1 COOKED
ONION-1 ; FINELY CHOPPED
TOMATO- 1; FINELY CHOPPED
GREEN CHILLIES- 3-4
CUMIN SEEDS- 1 TABLESPOON
ASAFOETIDA POWDER- A PINCH
TURMERIC POWDER- 1/2 TABLESPOON
SALT
OIL
PREPARATION
COOK SPINACH IN LITTLE WATER FOR 10 MINUTES
ALLOW IT TO COOL
GRIND IT WITH GREEN CHILLIES TO FORM A FINE PASTE
CUT POTATOES INTO CUBES
HEAT OIL IN A PAN
ADD CUMIN SEEDS AND ASAFOETIDA POWDER
ADD ONIONS, GREEN PEAS, TOMATOES
FRY FOR 2-3 MINUTES
ADD POTATO CUBES
COOK FOR 5 MINUTES IN MEDIUM FLAME
ADD SPINACH PASTE
ADD TURMERIC POWDER AND SALT
COOK FOR 10 MINUTES IN LOW FLAME
Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
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