Description:
In Palak Base Three Types Of Beans
Surti Papdi Lilva, Tuvar Lilva & Green Peas
Preparation:
1)Thaw frozen Palak (Spinach) well.
2) Wash Frozen Surti Papdi Lilva, Tuvar Lilva and Green Peas in running water.
Cooking:
1)On medium low flame heat Oil in a pan.
2) Add Anistar Whole, Ajman Seeds, Asafoetida & Kashmiri Masala Paste and mix well.
3) Add Turmeric Powder, Thawed Palak and mix gently.
4) Add washed Surti Papdi Lilva, Tuvar Lilva, Green Peas, Salt & 0.75 Cup of Water and mix thoroughly.
5) Turn on medium flame.
6) Cover & Cook for approx 10 mins.
7) Add Garam Masala Powder, Fennel Powder, Coriander Cumin Powder & Red Chilli Powder and mix well.
8) Cover & Cook until Oil Commes out.
9)TURN OFF FLAME.
10) Add Salted Butter and Mix thoroughly.
Serve For: 4 Person
Total cooking time: 30 mins.
Garnishing:
Serve Hot With Kulcha
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 6 Tablespoon |
|
| Kashmiri Masala Paste | 3 Tablespoon |
|
| Spinach ( Palak ) | 200 Gms |
|
| Anistar Whole | 2 Piece | |
| Salted Butter | 10 Gms | |
| Surti Papdi Lilva | 1 Cup |
|
| Pigeon Peas ( Tuvar Lilva ) | 1 Cup |
|
| Green Peas | 1 Cup |
|
| Ajwain Seeds ( Ajman Seeds ) | 1 Teaspoon | |
| Coriander Cumin Powder | 1 Teaspoon | |
| Red Chilli Powder | 1 Teaspoon | |
| Garam Masala Powder | 0.5 Teaspoon | |
| Fennel Powder | 0.5 Teaspoon | |
| Asafoetida ( Hing ) | 0.25 Teaspoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste |
|
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