Ingredients
1 bunch spinach chopped
3 green chillies chopped
1" piece ginger grated
1 small onion
2 tbsp. green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 tsp. clove-cinnamon powder
1/4 tsp. punjabi garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. amchur (dried mango) powder
salt to taste
3 tbsp. ghee
Method
- Wash moong dal. Wash and drain spinach.
- Pressure cook together the following, with 1 1/2 cups water --
Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
- When dal is soft, mash mixture with a fork or ladle.
- Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
- Stir and cook till thick. Stir in beaten malai or cream.
- Stir till smooth. Take in serving dish.
- Heat remaining ghee, add chilli powder and pour over vegetable.
- Stir and serve hot with naan, roti, etc.
Making time: 25 minutes
Makes:4 servings
Shelflife:Best fresh
Variation: Substitute with peas for corn or fenugreek or other favourite greens for spinach.
Punjabi Dishes Index
