PALAK LABABDAR RECIPE

Ingredients:

• 2-3 Kashmiri red chilies

• 2-3 tablespoons coriander seeds

• Handful of peanuts

• 2-3 tablespoons wet chana dal

• 4-5 garlic cloves

• 1 medium onion, finely chopped

• 2-3 green chilies, chopped

• 2-3 cups fresh spinach (palak), chopped

• 1 tablespoon fresh coriander leaves (dhaniya), chopped

• 1 teaspoon turmeric powder

• Salt, to taste

• 1 teaspoon red chili powder

• Water, as needed

• 1 teaspoon ghee

• 1/2 teaspoon cumin seeds (jeera)

• A pinch of asafoetida (hing)Som

Instructions:

• Heat oil in a pan and add cumin seeds (jeera) and a pinch of asafoetida (hing).

• Add 2-3 Kashmiri red chilies, 2-3 tablespoons of coriander seeds, peanuts, and wet chana dal. Sauté until fragrant.

• Transfer the mixture to a blender and grind into a smooth paste. Set aside.

• Heat 1 teaspoon of ghee in a separate pan and add 4-5 crushed garlic cloves. Sauté until golden.

• Add chopped onions and green chilies. Cook until the onions turn translucent.

• Add the chopped spinach (palak) and coriander leaves. 

• Sprinkle turmeric powder, salt, and the prepared masala paste. Stir well.

• Add red chili powder and water as needed for consistency.

• Let the mixture simmer for 8-10 minutes, stirring occasionally.