of fresh grated ginger
1 teaspoon black pepper
Add the tomato puree and salt to taste. Palak in Muger Dal
1 teaspoon cumin powder
Peel the potatoes and keep in salty water for 1/2 hour.
Chop the spinach and put in the pressure cooker for one whistle.
2 bunches fresh chopped Spinach
Dry roast the dal, stirring continuously, till golden. asofoetida
Chop all the vegetables into nice, big chunks. 1 tsp garam masala powder
1 tsp coriander powder
Turn heat to medium high, throw in the grated coconut and stir and fry until oil floats up to the top and almost all of the water evaporates. Fry bay leaves and cumin seeds, salt, black pepper, and garam masala.
1 small green chile, minced
2 Tomatoes, diced
2 heads fresh Spinach
3 cups spinach
Add curds and stir continuously till whiteness is gone completely. 1 tsp asofoetida
1 tblsp turmeric powder
Set aside. After cutting up all the vegetables, wash them well and place them in the bowl. 1 Tsp Red Chilli Powder
1 bay leaf
½ tsp turmeric
½ pound Paneer
1/2 teaspoon ground coriander
¼ to ½ cup cream
1 tsp red chilly powder
½ teaspoon mustard seeds
Salt to taste. 1/2 cup orange lentils (masoor dal)
Fill each fried bitter gourd with the mixture. 4 Whole dried Red Chili
salt to taste
1 tsp Chilli powder, For Masala:
1 teaspoon each fresh ginger
2 tbs. 5 green chillies chopped
Serve hot . Cover and let it simmer for 5 minutes.
1 tsp ginger paste
1 tsp garam masala powder
½ tsp sugar
Grind the cooled spinach along with the green chillies to a fine paste. Coat the cubes evenly. Fry bay leaves and cumin seeds, salt, black pepper, and garam masala. Keep aside. Cut spinach leaves and wash them properly. 3 whole red chillies
1 Tsp Cumin Seeds
1/2 tsp Green chilli paste
salt to taste.
Cook it well, stirring so it doesn't scorch. Stir-fry until it becomes dry, then add red chili powder, turmeric and ginger powder. 3/4 tsp Ginger paste
2 bunches fresh Spinach
Clean and chop roots into 1 inch chunks. Cover it and cook for 5 minutes over a low flame.
salt to taste
1/4 cup liquid (miso, vegetable bouillon or apple juice)
1 teaspoon whole timur (szchawan pepper)
Soak chickpeas overnight, rinse, cook in water until tender, with enough water to just cover chickpeas. Best if allowed to sit for a day before offering.
Allow to cool for sometime. Do cover the pan after you add spinach, the leaves will become soft and coat itself to the potatoes, stir and mix well. Garnish with cilantro leaves and offer.
Turn the heat to simmer, cover and cook until cauliflower is just tender and liquids have been absorbed. Garnish with slices of tomato, and offer. Add whole masala and fry. Cover, lowering the heat and cook for another 5 minutes. Wash the potatoes, then boil, peel off the skin, mash and set aside. See more ideas about Recipes, Indian food recipes, Food.
Bring to a boil and simmer semi-covered till dal is soft.
Put the spinach in 1/2 cup boiling water and cook till it becomes soft. Marinate soaked and drained soya granules in yoghurt, 1/4 of tomato puree, half of chilli powder, salt and 1/4 ginger paste along with 1 tsp of warm ghee for 20 minutes.
Pressure cook it for about 7-8 minutes (just before the first whistle). When cream boils, cook another 1-1/2 minutes over high heat. 2 or 3 bay leaves
salt
Grated Coconut - 3 tbs
Add the palak mixture and fold in well. Add the potatoes and lemon juice, mix well and stir fry until dry and slightly crusty.
3 Tbsp Chopped Tomatoes
In a little hot ghee fry the ginger and green chilis. Remove from the pan and place cubes in warm water.
1/4 teaspoon ground cardamom
2 tsp cumin seed
Fry for 2-3 minutes. 2 whole cloves
Drain vegetables in a colander and transfer to a large bowl. 2 bunches fresh chopped Spinach.
Stir and cook till thick. 3 tbsp. Simmer for 5 minutes till the desired consistency is obtained. Add the semolina flour or cornmeal and the paneer to a bowl.