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Ingredients
:
1 bunch palak
1 cup cauliflower florets
2 medium sized tomatoes
1 small onion chopped
4 green chillies, chopped
1 small piece ginger
5 garlic flakes
1/2 tsp haldi
1 tsp jeera powder
1 tsp chilli powder
2 tsp dhaniya powder
Salt to taste
3 tsp ghee
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Method
:
Chop the palak and boil it with the tomatoes,
ginger garlic and green chillies. When the
palak is boiled, blend it coarsely. Set
aside the paste.
Heat 1tbsp of ghee and add the cauliflower
florets. Fry them on high heat till they
are slightly brown in color. Drain and keep
aside.
Save any remaining ghee after draining the
vegetable. Add this ghee and the remanining
1/2 tbsp ghee to a saucepan.
Heat the ghee and then add the chopped onion
and fry till the onions till they turn transparent.
Add the haldi, chilli, dhaniya and jeera
powders and fry for about a minute. Add
the cauliflower and palak and mix well.
Add salt to taste and bring to a boil. Remove
from heat and serve hot with chapatis.
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