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Spinach Beans
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30 mins.
14
Description:
In Palak Base Three Types Of Beans
Surti Papdi Lilva, Tuvar Lilva & Green Peas
Preparation:
1)Thaw frozen Palak (Spinach) well.
2) Wash Frozen Surti Papdi Lilva, Tuvar Lilva and Green Peas in running water.
2) Wash Frozen Surti Papdi Lilva, Tuvar Lilva and Green Peas in running water.
Cooking:
1)On medium low flame heat Oil in a pan.
2) Add Anistar Whole, Ajman Seeds, Asafoetida & Kashmiri Masala Paste and mix well.
3) Add Turmeric Powder, Thawed Palak and mix gently.
4) Add washed Surti Papdi Lilva, Tuvar Lilva, Green Peas, Salt & 0.75 Cup of Water and mix thoroughly.
5) Turn on medium flame.
6) Cover & Cook for approx 10 mins.
7) Add Garam Masala Powder, Fennel Powder, Coriander Cumin Powder & Red Chilli Powder and mix well.
8) Cover & Cook until Oil Commes out.
9)TURN OFF FLAME.
10) Add Salted Butter and Mix thoroughly.
2) Add Anistar Whole, Ajman Seeds, Asafoetida & Kashmiri Masala Paste and mix well.
3) Add Turmeric Powder, Thawed Palak and mix gently.
4) Add washed Surti Papdi Lilva, Tuvar Lilva, Green Peas, Salt & 0.75 Cup of Water and mix thoroughly.
5) Turn on medium flame.
6) Cover & Cook for approx 10 mins.
7) Add Garam Masala Powder, Fennel Powder, Coriander Cumin Powder & Red Chilli Powder and mix well.
8) Cover & Cook until Oil Commes out.
9)TURN OFF FLAME.
10) Add Salted Butter and Mix thoroughly.
Serve For: 4 Person
Total cooking time: 30 mins.
Garnishing:
Serve Hot With Kulcha
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 6 Tablespoon | |
| Kashmiri Masala Paste | 3 Tablespoon | |
| Spinach ( Palak ) | 200 Gms | |
| Anistar Whole | 2 Piece | |
| Salted Butter | 10 Gms | |
| Ajwain Seeds ( Ajman Seeds ) | 1 Teaspoon | |
| Surti Papdi Lilva | 1 Cup | |
| Pigeon Peas ( Tuvar Lilva ) | 1 Cup | |
| Green Peas | 1 Cup | |
| Coriander Cumin Powder | 1 Teaspoon | |
| Red Chilli Powder | 1 Teaspoon | |
| Garam Masala Powder | 0.5 Teaspoon | |
| Fennel Powder | 0.5 Teaspoon | |
| Asafoetida ( Hing ) | 0.25 Teaspoon | |
| Turmeric Powder | 0.25 Teaspoon | |
| Salt | As Required to Taste | |
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