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II Muglai Palak II


  • Fresh Palak (Spinach)  3 lb. 
  • Butter 4 tbsp
  • Vegetable oil 4 tbsp
  • Onions 3 chopped into fine half rings
  • Ginger 2" piece (finely chopped)
  • Fennel (Saunf) seeds 1/4 tsp. crushed
  • Green Cardamom pods (chotti elaichi) 4 whole
  • Red chili powder  to taste
  • Garam masala 1 tsp.
  • Salt to taste

Preperation :

  • Clean and wash Palak nicely, chop and keep aside.
  • Heat the oil in a large pan over a medium high flame.
  • Add the crushed fennel seeds and cardamom pods.
  • Stir once then add the onions and ginger.
  • Stir and fry until the onions turn a rich brown color.
  • Add the palak. Cover and allow it to wilt completely, stirring every now and then.
  • Turn heat to medium then add the salt and chili powder. Cover and cook for 20-25 min.
  • Remove the lid and add the garam masala.
  • Stir and cook uncovered for a further 5 min or until all the liquid has evaporated from the pan.
  • Serve hot with naans, parathas, chapaatis or just plain steamed white rice.


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