Palak Subji & Dahi Gosht

Quick to make and good to eat is the perfect caption for Palak Ki Subzi! This is a tasty vegetable dish and it is full of good nutrients too. Palak Ki Subzi takes just about 10 minutes to make!

Ingredients:

• 2 bunches spinach (approximately 1 lb or 500 gms)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 2 dry red chillies broken into 1" bits
• 8-10 cloves of garlic chopped very fine
• 1 large onion sliced very thin
• 1/2 tsp red chilli powder (reduce if you want less heat)
• 1/2 tsp turmeric powder
• 1/2 tsp raw mango powder (amchoor)
• Salt to taste

Preparation:

• Chop off the stems on the spinach close to the roots and throw roots away. Wash the spinach very well under running water till absolutely clean.
• Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
• Heat the oil in a deep pan on a medium flame. When hot, add the cumin seeds and cook till they stop spluttering. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
• Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
• Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
• Add all the spices and salt to taste. Stir well to mix all ingredients. Cook for another 3-4 minutes and turn fire off.
• Serve hot with a lentil dish like Masala Daal and Chapatis (for a vegetarian meal) or Dahi Gosht (lamb in yoghurt sauce) and Chapatis (for a non-vegetarian meal).

Non-vegetarian dishes to serve Palak Ki Subzi with...

• Dahi Gosht
• Rogan Josh
• Chicken Curry
• DAHI GOSHT
• A thick, creamy North-Indian curry best eaten with rice and a green salad.

  Prep Time: 45 minutes

  Cook Time: 30 minutes

  Total Time: 1 hour, 15 minutes

  Ingredients:

  • 500 gms boneless leg of lamb, cubed
  • 500 gms yoghurt
  • 1 tsp freshly ground pepper
  • Salt to taste
  • 1 tsp turmeric powder
  • 3 tbsps each of garlic and ginger paste
  • Green chillies to taste, finely chopped
  • 3 tbsps vegetable, sunflower or canola oil
  • 2 medium-sized onions, sliced
  • 3 tbsps garam masala (see recipe below)
  • 3 tsps coriander powder
  • 3 tsps cumin powder
  • 4 bay leaves
  • 500 gm can of diced tomatoes
  • 500 ml lamb stock
  • 3 tbsps finely chopped mint leaves
  • 3 tbsps finely chopped coriander leaves
  • 1” piece of ginger, julienned

  Preparation:

  • Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.
  • Marinate the lamb in this mixture for 30 minutes.
  • Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.
  • Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.
  • Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.
  • Adjust seasoning if needed.
  • Garnish with chopped coriander and mint and juliennes of ginger and serve.