Aloo / Palak Bhaji Recipe
Alu (colocasia)/ palak (spinach) bhaji is a must on the festive occasion of Ganesh Chaturthi. The colocasia / spinach leaves are cooked and wonderfully blended in tangy tamarind and aromatic flavours of asafoetida, ground cumin and coriander. Tastes amazing with both hot rice or puri.
Ingredients
| Alu (colocasia)/ palak (spinach)- 4 to 5 cups, chopped | ||
| Peanuts | 1/2 Cup (16 tbs) | |
| Garbanzo beans | 1/2 Cup (16 tbs) | |
| Cashew nuts : 7 to 8 | ||
| Gram flour | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Mustard seeds | 1/2 Teaspoon | |
| Asafoetida - pinch | ||
| Jaggery - to taste | ||
| Tamarind pulp - to taste | ||
| Green chillies | 2 | |
| Red Chili powder | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
Directions
MAKING
1) In a pressure cooker, heat the oil, add green chiles, palak / alu, turmeric powder, red chilly powder, ground cumin and coriander.
2) Saute for a few seconds, then stir in chana dal, peanuts and cashews.
3) Cover with water and pressure cook for about 20 minutes.
4) Remove from the pressure cooker and mash the mixture with wooden masher, or a wire whisk until thoroughly blended.
5) Bring the mixture to a boil, then add jaggery, tamarind and adjust the consistency with water.
6) Stir in the besan mixture and salt, simmer over a low heat for 2-3 minutes.
7) In a small pan, heat 1 teaspoon oil, add mustard seeds and asafoetida, allow to splatter and stir into the prepared alu/palak mixture.
SERVING
8) Serve the hot alu / palak bhaji with puri or rice.
1) In a pressure cooker, heat the oil, add green chiles, palak / alu, turmeric powder, red chilly powder, ground cumin and coriander.
2) Saute for a few seconds, then stir in chana dal, peanuts and cashews.
3) Cover with water and pressure cook for about 20 minutes.
4) Remove from the pressure cooker and mash the mixture with wooden masher, or a wire whisk until thoroughly blended.
5) Bring the mixture to a boil, then add jaggery, tamarind and adjust the consistency with water.
6) Stir in the besan mixture and salt, simmer over a low heat for 2-3 minutes.
7) In a small pan, heat 1 teaspoon oil, add mustard seeds and asafoetida, allow to splatter and stir into the prepared alu/palak mixture.
SERVING
8) Serve the hot alu / palak bhaji with puri or rice.
Comments
Comments: 4 |
Add a Comment
emilyvyomahallaway says :
I prefer palak separately and aloo bhaji separately..A no-no for me...
Posted on: 31 August 2011 - 3:29pm
FitGal says :
Alu Palak Bhaji is my favorite meal item on the Ganesh Chaturthi menu. However, I try to make this dish in different, e.g, try adding any other greens to alu and savor the taste.
Posted on: 31 August 2011 - 2:09pm
Chef
