This is a Punjabi recipe prepared in a different manner from the usual Saag eaten in Punjab and other parts of North India

Ingredients

1 Cup Palak or Spinach puree
½ cup tomato puree
2 tbsp roasted peanuts
2 tbsp chopped onion
2 tbsp Achaar or pickle masala (pickle of your choice)
1 tsp ginger garlic paste
½ tsp Garam Masala
½ tsp Dhania powder
½ tsp red chilly powder
Salt to taste

Recipe

Wash spinach, blanch in water and grind to make a fine paste
Take oil in pan, saute onion in it, add ginger garlic paste and other spices to it
Add tomato puree to it and stir for a while
Now add spinach paste to it and again stir for a while
Add roasted peanuts to it
Now it’s the turn for adding pickle masala to it
Garnish it with cream and serve with bread of your choice

Dal Makhani

Dal Makhani
Serves

2-3 persons

Ingredients

1 Cup Urad Sabut Dal (Indian Pulse)
¼ Cup Rajma or Kidney Beans
1 Teaspoon Ginger Garlic Paste
½ Teaspoon red Chilly Powder
½ Teaspoon Garam Masala
3-4 tablespoon tomato and onion paste
Pinch of Heeng or Asafoetida
½ Cup Milk
Salt and red chilly powder as per taste

Recipe

Take a pressure cooker and warm water in it
Take it off the burner and add washed Daal, salt and Heeng (Asafoetida) to it
Keep it aside for two hours
Now boil the Daal and add some milk to it and mix it well
Take 2 tablespoon butter and add tomato and onion paste to it
Also add spices stated above to it
Now add this paste to the Daal
Add dollops of butter and serve it hot with Naan or Parantha or Chapatti