Alu-Chana-Palak Ka Curry. Alu-Palak Malai Curry.
Going on Veg Fast Nothing much to rant today…another healthy saathvic food. Am on veg-fast for the past couple of months. Trust me, many of my friends are happy to eat herbs and greens these days. Some of my classes are exclusively based on lentils and concoctions. Guess, its season to shed the winter pounds!!! Anyway…spice-ing up my regular menu is not new. I am working hard to keep the food G-r-e-e-n, F-r-e-s-h and E-d-i-b-l-e! Hmmm…yeah, bit hard to practice but its okay. How do you put it? Never fully satisfied, but always full!!!
Golden potatoes 2 small – cubed, boiled
Spinach 1 bunch – blanched
Garbanzos, well soaked and cooked 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin powder 1 spoon
Coconut paste 1/4 cup
Cashew nuts paste 4 teaspoons
Fresh cream 2 spoons
Cilantro seeds 1/4 spoon
Cumin seeds 1/4 spoon
Onion grated 1 cup
Ginger-garlic paste 1 spoon
Tomatoes crushed 1 cup
Oil few spoons.
In a wide wok, heat oil. Add the whole spices, followed by onions, ginger and garlic. Fry real good, maybe until raw odour leaves the pan.
Now add tomatoes too, followed by salt, turmeric and chili powder. Add potatoes, spinach and garbanzos. Cover and cook over moderate heat.
Once oil shows up on the sides, start adding coconut, cashew paste plus fresh cream, reduce the heat and cook briefly.
Serve to go with your rotis, chappathis and rice.