Recipe of palak matar

I had this dish once in University canteen and fell in love with this preparation forever. Whenever there is abundance of spinach in my pantry I procure some green peas and make sure that I prepare this dish at least once during the Winter season for those fresh flavors together. The sweetness of green peas and the slight bitterness of spinach puree perfectly balances the flavors in the dish. It can be served with any flatbreads like roti, naans , kulcha, tandoori roti etc. The consistency of this dish is towards the drier side so I dont prefer serving with rice but it can definitely accompany dal and rice combo.

Ingredient

1. 2 Bunches of spinach leaves
2. 2 cups of boiled green peas
3. 1 cup chopped onions
4. 1 tbsp. ginger garlic paste
5. 1 tsp cumin seeds
6. 2 red chilies whole
7. 2 tbsp. vegetable oil
8. 1 tsp garam masala
9. 2 to 3 green chilies chopped
10. Juice of 1 lemon

Preparation

• Clean the spinach leaves in enough water
• Wash away all the dirt and mud carefully
• Boil the spinach leaves with salt
• When they look wilted drain the water and make a puree.
• Boil the green peas with salt.
• Heat oil and add cumin seeds and red chilies
• When fried add the onions.
• Fry till light brown.
• Add ginger garlic paste and sauté.
• Add the spinach puree.
• Add salt and mix.
• when the mixture loses water, add boiled peas and mix.
• Add the garam masala powder and chopped green chilies.
• Drizzle lemon juice.
• Garnish with coriander leaves.

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Palak matar recipe

This is a beautiful vegetarian dish made from a combination of boiled peas and pureed spinach. Ingredient

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Course Main Course, sides

Cuisine East Indian, Indian, North Indian, punjabi

Keyword dried peas masala, peas recipes, Vegan recipes, vegetarian recipes

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3 persons

Author indrani

Ingredients

• 2 Bunches of spinach leaves
• 2 cups of boiled green peas
• 1 cup chopped onions
• 1 tbsp. ginger garlic paste
• 1 tsp cumin seeds
• 2 red chilies whole
• 2 tbsp. vegetable oil
• 1 tsp garam masala
• 2 to 3 green chilies chopped
• Juice of 1 lemon

Instructions

1. Clean the spinach leaves in enough water.
2. Wash away all the dirt and mud carefully.
3. Boil the spinach leaves with salt.
4. When they look wilted drain the water and make a puree.
5. Boil the green peas with salt.
6. Heat oil and add cumin seeds and red chilies.
7. When fried add the onions.
8. Fry till light brown.
9. Add ginger garlic paste and sauté.
10. Add the spinach puree.
11. Add salt and mix.
12. when the mixture loses water, add boiled peas and mix.
13. Add the garam masala powder and chopped green chilies.
14. Drizzle lemon juice. Garnish with coriander leaves.

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