Ingredients with Measurements:
- 2 cups fresh spinach leaves, washed and chopped
- 1 cup green peas
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 green chilies, finely chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion and sauté until translucent.
3. Add ginger-garlic paste and green chilies. Sauté for a minute.
4. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
5. Add chopped spinach and green peas. Mix well.
6. Add water as needed and salt to taste. Cover and cook for 10-15 minutes on medium flame.
7. Once the spinach and peas are cooked, turn off the flame and let it cool.
8. Blend the mixture into a smooth paste using a blender or food processor.
9. Transfer the mixture back to the pan and cook for another 5-7 minutes on low flame.
10. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium flame for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 5g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Frozen peas can be used instead of fresh peas.
Variations:
- Paneer can be added to make Palak Paneer.
- Chicken or tofu can be added for a non-vegetarian version.
Tips and tricks:
- Do not overcook the spinach as it will lose its color and nutrients.
- Add water as needed to adjust the consistency of the gravy.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low flame until heated through.
Presentation ideas:
- Serve in a bowl with rice or roti.
Garnishes:
- Fresh coriander leaves or cream can be used as a garnish.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Raita or salad can be served as a side dish.
Troubleshooting advice:
- If the gravy is too thick, add more water to adjust the consistency.
Food safety advice:
- Wash the spinach and peas thoroughly before using.
Food history:
- Palak Matar is a popular North Indian dish that originated in the Punjab region.
Flavor profiles:
- Palak Matar has a mild and slightly sweet flavor with a hint of spice.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian