Kashmiri Palak Olu (Spinach with potatoes) recipe
ingredients
750 g (26 oz) Spinach (palak) Water for boiling
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 Cloves (laung) 250 g (9 oz) Potatoes, peeled, washed, cut into 8 pieces
a pinch Asafoetida (hing) Salt to taste
1 tsp (2 g) Red chilli powder
1 1/2 cups (375 ml) 12 oz Water
1/2 tsp Ginger powder (south)
1/2 tsp Turmeric (haldi) powder
1/2 tsp Tikki masala, crushed
2 Green chillies, slit
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 Cloves (laung) 250 g (9 oz) Potatoes, peeled, washed, cut into 8 pieces
a pinch Asafoetida (hing) Salt to taste
1 tsp (2 g) Red chilli powder
1 1/2 cups (375 ml) 12 oz Water
1/2 tsp Ginger powder (south)
1/2 tsp Turmeric (haldi) powder
1/2 tsp Tikki masala, crushed
2 Green chillies, slit
method
1. Remove the spinach stems and wash well.
2. Boil the spinach. After a few boils, drain the water and grind the spinach. Keep it aside.
3. In a deep pan, heat the oil. Saute the cloves and potatoes for 1 minute. Add the spinach, asafoetida, and salt. Cook till the liquid dries and the oil separates.
4. Mix the red chilli powder in a few spoons of water and add to the spinach. Stir briskly and add the water, ginger powder, and turmeric powder. Cook till the water is almost dry.
5. Sprinkle the tikki masala and green chillies; cook further for 2 - 3 minutes. Serve hot with rice.
2. Boil the spinach. After a few boils, drain the water and grind the spinach. Keep it aside.
3. In a deep pan, heat the oil. Saute the cloves and potatoes for 1 minute. Add the spinach, asafoetida, and salt. Cook till the liquid dries and the oil separates.
4. Mix the red chilli powder in a few spoons of water and add to the spinach. Stir briskly and add the water, ginger powder, and turmeric powder. Cook till the water is almost dry.
5. Sprinkle the tikki masala and green chillies; cook further for 2 - 3 minutes. Serve hot with rice.
serving amount
serves: 4
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