Ingredients:
- Chanay (Chickpeas) 1 & ½ cup soaked overnight
- Water as required
- Namak (Salt) 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Water as required
- Palak (Spinach) ½ kg chopped
- Cooking oil 5-6 tbs
- Pyaz (Onion) sliced 1 large
- Lal mirch (Red chilli buttons) 3
- Tamatar (Tomatoes) chopped 2 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Water 3-4 tbs
- Namak (Salt) ½ tsp or as required
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or as required
- Garam masala powder ½ tsp
- Water ¼ Cup
- Water ½ Cup
- Fresh Methi (Fresh Fenugreek leaves) chopped 1 cup
- Adrak (Ginger) 1 tbs julienne
- Adrak (Ginger) julienne for garnishing
- Egg boiled 1 for garnishing
- Butter 1 tbs for serving
Directions:
In a pot add chick peas, water, salt, turmeric powder, turn on the flame & mix it well. Bring it to boil.
Cover & let it cook until chick peas become soft. Strain & set aside.
In a pot filled with boiling water, add spinach & blanched for 3-4 minutes. Strain & set aside.
In a wok add oil, onion, red chilli buttons & fry until golden.
Add tomatoes & mix well. Add ginger garlic paste & cook until tomatoes become soft.
Add water & mix well again.
Add salt, turmeric powder, coriander powder, red chilli powder, garam masala powder & mix well.
Add water & mix well. Cook for 2 mints.
Add blanched spinach & mix well.
Mash the spinach with the help of masher.
Add boiled chick peas, water & mix well. Cook for 3-4 minutes.
Add methi leaves, ginger & mix well. Cook for 8-10 minutes on low flame.
Garnish with ginger, butter & boiled eggs & serve!
Ajza:
- Chanay (Chickpeas) 1 & ½ cup soaked overnight
- Water as required
- Namak (Salt) 1 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Water as required
- Palak (Spinach) ½ kg chopped
- Cooking oil 5-6 tbs
- Pyaz (Onion) sliced 1 large
- Lal mirch (Red chilli buttons) 3
- Tamatar (Tomatoes) chopped 2 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Water 3-4 tbs
- Namak (Salt) ½ tsp or as required
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or as required
- Garam masala powder ½ tsp
- Water ¼ Cup
- Water ½ Cup
- Fresh Methi (Fresh Fenugreek leaves) chopped 1 cup
- Adrak (Ginger) 1 tbs julienne
- Adrak (Ginger) julienne for garnishing
- Egg boiled 1 for garnishing
- Butter 1 tbs for serving
Directions:
Aik pot may chanay, pani, namak, haldi powder shamil kar k unhen boil karen or ubal anay k baad dhak den. Achi tarah cook karen k chanay ubal jayen. Chaan kar aik taraf rakh den.
Aik pot may pani ubaal kar palak shamil karen or 2-3 minute tak blanche karen. Chaan kar aik taraf rakhden.
Aik karahi may tel, pyaz, sabit lal mirch shamil kar achi tarah fry karen k golden brown hojaye.
Tamatar daal kar achi tarah mix karen. Adrak lehsan paste daak kar achi tarah galayen.
Pani daal kar achi tarah mix karen.
Ab namak, haldi powder, dhania powder, lal mirch powder, garam masala powder daal achi tarah mix karen.
Ab pani shamil kar k 2 minute tak pakayen.
Blanche palak shamil karen or achi tarah mix karen. Masher ki madad se palak ko mash karlen.
Ab ublay chanay or pani shamil kar k achi tarah mix karen or 3-4 minute tak pakayen.
Fresh methi or adrak shamil kara k mazeed 8-10 minute tak dheemi aanch pe pakayen.
Adrak, makhan or ublay anday se garnish kar k serve karen !
