Khatta Makai Palak,know Your Green Leafy Vegetables

by Tarla Dalal

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A luscious dish that can be pepped up even more by adding a little lemon juice.

Keeping the gravy intact, you can add a variety of ingredients like potatoes, koftas, dumplings etc. To make various gravy dishes.

You can also try other subzis like Sai Bhaji or Palak Mutter .

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Khatta Makai Palak,know Your Green Leafy Vegetables recipe - How to make Khatta Makai Palak,know Your Green Leafy Vegetables

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

For The Green Paste (makes Approx 3/4 Cup)
1/2 cup chopped spinach (palak)
2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp sugar
1/2 cup khatta bhaji (indian sorrel leaves)
1/2 cup chopped coriander (dhania)
2 green chillies
25 of ginger (adrak)

Other Ingredients
1 tbsp oil
1/2 cup onion paste
1/2 cup tomato pulp
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
1 cup boiled fresh sweet corn kernels (makai ke dane)
1/2 cup milk
salt to taste

Method

For the green paste

Combine the spinach, dried fenugreek leaves, sugar, indian sorrel leaves and ¼ cup of water together in a deep pan, mix well and cook on a medium flame for 5 to 7 minutes or till the water dries out. Keep aside to cool.
Add all the remaining ingredients and blend in a mixer to a smooth paste. Keep aside.

How to proceed

Heat the oil in a kadhai; add the onion paste and sauté on a medium flame till the paste turns brown in colour.
Add the tomato pulp, turmeric powder, coriander-cumin seeds powder and garam masala and simmer for 8 to 10 minutes or till the oil separates from the gravy.
Add the corn, the prepared green paste gravy, mix well and cook for 2 to 3 minutes, stirring once in between.
Add the milk, salt and mix well. Simmer for another 2 minutes. Serve hot.

Handy tip