Methi Mangori Palak

Posted

April 9, 2017


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A fresh new take on the delicious combination of Methi, Palak and Moong dal that spells complete harmony! Make it for your next party….it will leave your guests spellbound! 🙂
Courtesy: Anita Aunty

Method:
Take 500 gms washed drained young tender spinach leaves image
Immerse in boiling water for exactly 2 minutes
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Drain and immerse in ice cold water, grind along with 2-3 green chillies to a smooth paste and keep aside
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Next take 1 1/2 cup moong dal badi also called mangori


Shallow fry in oil


Add 3-4 cup water, salt and red chili pwdr to taste


Cook till they are soft and all water evaporates. Keep aside.
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Next heat oil in a pan, add 1 tsp jeera, 3-4 green elaichi, 3-4 laung and sauté 2 small finely chopped onions and 1 inch finely chopped ginger till they become golden.
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Add finely chopped tomatoes along with salt and red chilli pwdr and cook till masala leaves oil
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Now add the spinach paste, and the cooked moong dal badi/mangori to the onion tomato masala. Reserve a few pieces of the cooked mangori to be used as garnish later.
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Also add 1/2 to 3/4 cup of kasoori methi (depending on your taste) to the mix and stir to combine.
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Cook on medium flame, bring to boil and add a couple of tbsp of cream. Also add 1 heaped tsp maida/cornstarch dissolved in 1/4 cup water. Cook for 4-5 minutes.

Just before serving give a final chaunk of hing, jeera and lal mirch along with a good tsp of ghee…ready. Serve garnished with reserved cooked mangori and a light drizzle of cream.

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