PALAK CORN

September 02, 2014

247

INDIAN CURRY TO BE SERVED WITH INDIAN BREAD

SPINACH CHOPPED - 1 BUNCH
GREEN CHILLIES CHOPPED - 3
GINGER GRATED - 1 SMALL PIECE
ONION PASTE - 1 SMALL
MOONG DAL - 2 TABLE SPOON
CORN BOILED - 6 TABLE SPOON
CREAM - 1/3RD CUP
GARAM MASALA - 1/2 TEA SPOON
TURMERIC POWDER 1/2 TEA SPOON
RED CHILLI POWDER - 1/2 TEA SPOON
AMCHUR POWDER - 1/2 TEA SPOON
GHEE - 2 TABLE SPOON

METHOD :- WASH MOONG DAL WASH AND DRAIN SPINACH PRESSURE COOK TOGETHER FOLLOWING WITH 1/2 CU[P WATER - SPINACH, DAL, TURMERIC, CLOVE , CINNAMON POWDER, ONION, GINGER , CHILLIES WHEN DAL IS SOFT , MASH MIXTURE WITH A FORK HEAT 2 TABLE SPOON GHEE, ADD CORN , SPINACH MIXTURE, SALT ,AMCHUR POWDER, GARAM MASALA. STIR AND COOK TILL THICK ADD THE FRESH CREAM .

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV