Palak Corn (Makai Palak)

Preparation

Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai. Add onion and sauté till lightly browned. Add ginger-garlic paste and stir. Add green chillies julienne, ginger julienne and sauté till browned. Add red chilli power, turmeric powder and stir. Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder. Stir and take off the heat.

Garnish it with green chillies julienne, ginger julienne. Served it with Rotis, rice, or parantha.

Makai Palak

Palak Corn (Makai Palak)

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Chole (Chick Peas Masala)

Preparation

Soak the chana for at least six hours and then drain. Boil the chana in a pressure cooker with a pinch of turmeric till done. Take care the chanas do not get mashed. Heat up the refined oil in a vessel and stir fry the onions till golden brown. Add chilli powder, turmeric powder, Everest chole masala, coriander powder and black pepper powder. Stir well for 2 minutes. Add chopped tomatoes, green chillies, & ginger julienne. Stir well till the tomatoes becomes tender. Add the boiled chana, water & salt into this and cook it for 5-10 minutes.

Garnish it with chopped coriander leaves. Served it with Rotis, rice, or pulav.

Kabuli Chana Masala

Chole (Chickpeas Masala)