Make your own free website on Tripod.com

flag.gif

PAKISTAN | Quaid-I-Azam Mohammad Ali Jinnah | WORLD NEWSPAPERS | PAKISTAN'S COOKING | HOME REMEDIES | PAKISTAN EMBASSIES | ART OF MEHNDHI | STATUS CHECKER & LOVE METER
Aloo Palak Methi

Currently, it's


Aloo Palak Methi    
Spinach with Potatoes

Ingredients:

1   Bunch spinach
1\2   Bunch Fenugreek leaves (Methi)
1\2   kilogram potatoes
8   cloves garlic cloves, skinned
1   inch piece ginger fresh, peeled
1\4   cup oil
1   large onion skinned and finely chopped
1   level teaspoon chili powder
2-4    - green chili, finely chopped
1\4   teaspoon turmeric
1   level teaspoon salt


How to Cook:
1. If fresh fenugreek leaves are used then remove any coarse stalks. Chop roughly. If dried leaves are used, carefully remove the coarse dry stalks. Wash in a few changes of water. then soak the leaves in cold water without disturbing them. When you are ready to use them, carefully scoop out just the leaves without disturbing the water at the bottom as this is where all the grit will have settled.
2. If the spinach leaves are very small and tender then leave them whole, if large and slightly coarse, chop them. Wash thoroughly in a few changes of water.
3. Peel and cut the potatoes into small cubes. Keep them in cold water.
4. In a blender or food processor grind garlic and ginger to a fine paste.
5. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light golden color. Add ginger, garlic and 3-4 tablespoons of water, ( to prevent the spices from burning) to onions. Stir fry for few minutes then add green chilies. Fry them for a minute or two then add chili powder, turmeric and salt. Stir well.
6. Add fenugreek, stir fry for about 5 minutes, if necessary, add very little water to prevent it from sticking. When fenugreek is well fried, add spinach and potatoes. Mix well.
7. Cover with a tight fitting lid, reduce the heat and cook until the potatoes are cooked and spinach is really tender and all the moisture has dried up.
8. It may be necessary to add extra water to prevent the spinach from sticking to the bottom of the pan.
9. It is ready to serve when the oil begins to float to the top.
10. Serve with Chapati

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)

PAKISTAN'S COOKING

PAKISTAN'S COOKING

Home
bnghinfyas.jpg