Serving size: 3-4 people
- Two packets washed Palakh/spinach or two bunches of palakh/;
- Salt to taste;
- 1 tsp. chili powder/marchwangan;
- ½ tsp. badiyan/fennel powder,
- ½ shonth/ginger powder;
- ¼ zeera/cumin;
- 2 tbsp. oil;
- vari/kashmiri masala (optional);
- pinch of heeng/ asafetida.
- If you buy washed packed palakh, then no hassle of washing. But if you buy open palakh, cut the roots, clean and wash it in water-filled-sink two or three times as palakh carries lot of sand.
- Take oil in pressure cooker.
- Add heeng.
- Now add palakh to oil and stir till water starts coming out.
- Pressure cook for 2 minutes.
- Open the lid immediately after releasing the pressure in cooker by lifting weight on lid.
- Boil till water evaporates and keep on mixing with ladle or electric handy mixer.
- Add marchwangan, shonth,badiyan, zeera and stir well.
- Add ¼ spoon of salt depending on taste.
- Cook for 5 minutes.
- Add powdered var to palakh and cover the cooker
to retain exotic flavor of var.
Note: You can add potatoes, tomatoes, or nadru to palakh after mixing palakh well and before adding spices.
Pressure cook for 5 minutes and open pressure when cool.