Palang ka Kapha
Equipment
- Heavy-based Pan
- Wooden churner
- Blender
- Food processor
- Kadhai
- Frying Pan
- Skillet
Ingredients
- 1 kg Spinach chopped
- 1 tablespoon Vegetable oil
- Asafoetida pinch of
- 2 Onions sliced
- 1 tablespoon Ginger Paste
- 3-4 Green chilllies slit in half lengthways and de-seeded
- 2 tablespoons Rice flour
- 1 tablespoon Ghee
- 2-3 Red chillies dried
- 6 Garlic cloves chopped (optional)
- Salt
- 1 Ginger 5-cm / 2-inch piece fresh ginger, peeled and cut into strips, to garnish freshly cooked Rice or Roti, to serve
Instructions
- Bring 250ml / 8fl oz (1 cup) water to a boil in a heavy-based pan, add the spinach and cook for a few minutes until the spinach is cooked. Remove from the heat and mash it well with a wooden churner or in a blender or food processor. Set aside.
- Heat the oil in a kadhai or deep, heavy-based pan over medium heat, add the asafoetida, and stir-fry for about 30 seconds, or until it dissolves. Add the onions and stir-fry for about 2 minutes, or until they are translucent. Add the ginger paste and continue stir-frying for about 1 minute.
- Add the spinach puree and green chillies to the pan, then pour in 500ml / 18fl oz (2 1/4 cups) hot water and mix well.
- Slowly add the rice flour, stirring constantly to make sure that no lumps form, then bring to a boil. Season with salt and reduce the heat to medium-low and cook for about 20 minutes.
- Heat the ghee in a small frying pan (skillet) over medium heat, add the dried red chillies and garlic cloves, if using, and stir-fry for about 1 minute, or until they change color.
- Pour over the spinach mixture and serve hot garnished with ginger strips and accompanied with Rice or Roti.
Nutrition
Serving: 4gSodium: 314mgCalcium: 269mgVitamin C: 80mgVitamin A: 23510IUSugar: 5gFiber: 8gPotassium: 1501mgCholesterol: 10mgCalories: 145kcalSaturated Fat: 3gFat: 5gProtein: 8gCarbohydrates: 21gIron: 7mg
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