Palak Rista (Lamb Balls Cooked with Spinach)
Ingredients
- 1.1 lb Spinach palak washed, boiled
- 15 Rista
- 1 tbsp Garlic lasan, ground
- 17 cups Stock
- 4 tsp Turmeric haldi powder
- 6 Green cardamom choti elaichi
- 4 Cinnamon dalchini, 2 inch sticks
- 2 tsp Ginger powder sonth
- Salt to taste
- 3 tsp Kashmiri red chilli powder dissolved in 1 cup water
- 1 3/4 floz Dry cockscomb mawal flowers, heated with 1 cup water, extract
- 1 tsp Black cardamom badi elaichi powder
- 1/4 tsp Black pepper kali mirch powder
- 1/2 tsp Black cumin shahi jeera seeds
Instructions
- Squeeze and drain out the water from the boiled spinach. Then chop them coarsely. Fry them in oil with the garlic until the spinach is crisp. Keep aside.
- Heat the rista with the stock, turmeric powder, green cardamom, cinnamon sticks, ginger powder, and salt in a pan, and mix well. Bring the mixture to a rapid boil and cook for 20-24 minutes.
- Add the red chilli water and cook for another 20 minutes. Add the cockscomb flower extract, spinach, and 2 cups of water. Mix well. Bring the mixture to the boil. Reduce heat and cook till very little gravy remains and the ghee separates from the mixture. Add the black cardamom powder, pepper powder, cumin seeds, and salt. Mix well.
Calories: 757 kcal
Carbohydrates: 26 g
Protein: 42 g
Fat: 54g
Saturated Fat: 23 g
Cholesterol: 166 mg
Sodium: 4255 mg
Potassium: 1361 mg
Fiber: 7 g
Sugar: 9 g
Vitamin A: 14283 IU
Vitamin C: 37 mg
Calcium: 225 mg
Iron: 9 mg