PALAK-MATAR-BESAN KI SABZI /
Palak-Matar-besan ki sabzi tastes good during summertime when I get bored of cooking this season’s routine vegetables. This sabzi is very rustic tasting divine. Above all, an excellent reason to love to cook palak besan sabzi is that this does not require long hours. This is an easy-peasy dish to cook in under 20 minutes.
To begin with this sabzi, washed palak is chopped finely and then cooked with onions, tomatoes, ginger, and garlic masala. Roasted besan (chickpea flour)is added to thicken the gravy. Finally, boiled matar(peas) are added and all three main Ingredients reach to a tasty sabzi. Basic spices and a few aromatics add flavors to the palak matar besan ki sabzi
Prep Time – 10 minutes
Cook time – 15 minutes
Cuisine – North Indian
Course – Main (side dish)
Serves – 4
Author – Bharti Dhawan
PREPARATIONS TO BE DONE
1- Dry roast besan/chickpea flour at low flame and keep aside
2- Boil matar/peas until they become soft
INGREDIENTS REQUIRED
• Besan/chickpea flour – 4 tbsp
• Washed and chopped palak/spinach – 250 gms
• Matar/green peas – 1 cup
• Onion (finely chopped) – 1 large
• Tomatoes (finely chopped) – 2 medium
• Ginger (finely chopped) – 1-inch piece
• Garlic (finely chopped) – 4-5 cloves
• Green chilies (finely chopped) 1-2 nos
• Oil – 1 tbsp
• Water for gravy – 1 and a half cups
• Water to boil peas – 1 and a half cups
• ALL THE SPICES REQUIRED
• Jeera/cumin – 1 tsp
• Ajwain/Carom seeds – 1/2 tsp
• Heeng/Asafoetida powder
• Red chilly powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala powder – 1/2 tsp
• Haldi/turmeric powder – 1/2 tsp
• Salt – 1 tsp/to taste
METHOD
1- Heat oil in a kadahi and add jeera, carom seeds, and heeng. Allow the spices to crackle
2- Next, add chopped onions and saute until they become light golden
4- Next, add ginger-chilly-garlic and saute
5- Next, add all the powdered spices and roast for a few seconds (Avoid burning them)
6- Now add chopped tomatoes and cook masala until it leaves oil
7- Next, add chopped spinach and cook for a while
8- Now add roasted besan and combine well.
9- Add matar/peas, water, and salt at this stage and combine. Cover the kadahi with the lid and simmer the sabzi until all the flavors come together
10- Check the sabzi and if it is cooked to perfection, switch off the flame. * Keep the consistency of gravy according to your taste and choice
11- Very tasty palak-matar-besan ki sabzi is ready to eat. Serve the tasty palak-besan-matar ki sabzi with poori or paratha
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PALAK KADHI/ HOW TO MAKE SPINACH KADHI
PALAK-ALOO BHURJI/ PALAK-ALOO KI SOOKHI SABZI
