A traditional Palli Saag & Machi recipe made with simple ingredients and rich taste. #HappyCookingToYou #FoodFusion #Fish #saag #winter
Ingredients:
-Kur’ro Fish (Rohu carp) 1 kg
-Iodized Himalayan pink salt 1 tsp
-Lemon juice 1 & ½ tbs
-Lehsan (Garlic) crushed 1 tbs
-Sabut Dhania (Coriander seeds) crushed 2 tbs
-Lal mirch powder (Red chilli powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Ajwain (Carom seeds) ¼ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Lehsan (Garlic) crushed 1 tbs
-Desi ghee or Cooking oil ½ Cup
-Pyaz (Onion) sliced 2 medium
-Lehsan (Garlic) crushed 1 tbs
-Tamatar (Tomato) pureed 2 medium
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sabut Dhania (Coriander seeds) crushed ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Water 2 Cups
-Imli pulp (Tamarind pulp) 1 tbs
-Water 3 Cups
-Palli/hare Channay ka saag (Chickpea leaves) 750g
-Palak (Spinach) chopped 500g
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Tamatar (Tomato) pureed 3 medium
-Hari mirch (Green chillies) 3
-Imli pulp (Tamarind pulp) 2 tbs
-Chawal ka atta (Rice flour) 1 tbs
Prepare Tadka:
-Desi Ghee or Olive oil ¼ Cup
-Lehsan (Garlic) crushed ½ tbs
-Sabut lal mirch (Button red chillies) 4
-Hari mirch (Green chillies) sliced 2
-Hara dhania (Fresh coriander) chopped as required
Direction:
-Take Fish remove head and tail then Wash thorougly, pet dry it, sprinkle pink salt, squeeze some lemon juice, rub well.
-Let it rest for1-2 hours then wash thoroughly.
-In a spice jar, add coriander, red chilli powder, turmeric powder, cumin, pink salt, carom seeds, dried fenugreek leaves, shake well & set aside.
-Apply crushed garlic, sprinkle prepared spice mix & marinate for 30 minutes.
-In a cooking pot, add cooking oil, heat it, add onion slices.
-Fry on medium flame until light golden (3-4 minutes).
-Add garlic, saute until fragrant.
-Add tomato puree, mix well, add pink salt, red chilli powder, coriander, turmeric powder, mix well & cook on medium flame until oil separates (5-6 minutes).
-Add water, mix well & bring it to boil. Add marinated fish.
-Take gravy with a spoon & pour over fish, add tamarind pulp.
-Cover & cook on low flame for 8-10 minutes.
-Now remove cover, take out fish & set aside.
-In the same gravy, add water, bring it to a boil.
-Add chickpea leaves, spinach, mix well & cook for 2-3 minutes.
-Add pink salt, red chilli powder, mix well, cover & cook on low flame for 12-15 minutes.
-Remove the cover, add tomato puree, mix well, add green chillies, cover & cook on medium flame for 8-10 minutes.
-Now remove the cover & mash Well.
-In a bowl, add imli pulp, rice flour, & mix well then add this in saag & mix well.
-Cook on medium flame for 8-10 minutes, mix in between, place fish steam rack then place it in a cooking pot, cover & cook on low flame for 2-3 minutes.
-In a serving dish, add palli saag, place steamed fish on top.
Prepare tadka:
-In a tarka pan, add olive oil, heat it, add garlic crushed, mix well, red button chillies, green chillies, mix well, pour on fish & palli saag.
-Garnish palli saag & machi with fresh coriander & serve!
