Wednesday, July 16, 2008


MAST PALAK (Serves 4)

For Palak
Spinach (Palak) ½ Kg
Garlic 4 cloves
Jeera 1 tsp
Green chilly finely chopped 1
Amchur powder ¼ tsp
Milk 100ml
Cream 2 tbsp
Oil 100 ml

For omelet
Eggs 3
Onion chopped 1 tbsp
Salt to taste
Red chilly powder a pinch

Method for omelet
§ Break the eggs and remove the shell,
§ Add eggs to a pan; add chopped onion salt and red chilly powder. Beat it well till fluffy
§ Heat 30 ml oil in a flat pan
§ Add the egg mix and make a thick omelet, cook till golden brown.
§ Cut the omelet in to square pieces 2 inch x 2 inch.

Method for Palak

§ Pluck spinach leaves and wash it nicely in enough water
§ Boil 1 liter water in a pan add 1 tsp salt to it.
§ Add palak to boiling water and blanch it for 3-4 min
§ Strain the excess water.
§ Alternately you can blanch spinach in Microwave oven. Place washed spinach in a
microwave safe container and microwave for 2-3 min at high power.
§ Allow the spinach to cool and blend it in a mixer to a fine puree.
§ Heat oil separately in pan, add jeera allow it to crackle, then add garlic chilies
§ Add spinach puree ½ tsp salt, milk, amchur powder and cream, boil it.
§ Cook till palak becomes thick or oil separates out
§ Add omelet pieces, mix it very lightly.
§ Mix for 1 min add garam masala powder
§garnish with boiled eggs strips and tomato strips.

§ Entire cooking should be on high flame as this will help the palak to retain its green colour
§ Addition of milk and cream improves palak’s texture and reduces the bitterness of it
§ Blanching of palak enhances the green color and removes the bitter taste of palak

1 comment:

Karan said...

Wow!!looks so yum and delicious.Thanks for sharing!!
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