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Stir-fried Spinach & Turnip
Paalak Shalgam
Spinach (paalak), washed very well,
Shaken dry, chopped 1 cup
Turnips (Shalgam), diced into 1" pieces 500 gm \ 1.1 lb
Mustard (sarson) oil 6 tbsp
Cumin (jeera) seeds 1 ½ tsp
Black cardamom (badi elaichi), whole 4
Galic (lason) cloves, finely chopped 1
Onion, medium-sized, finely chopped 1
Green chillies, deseeded, finely chopped 2
Ginger (adrak), 1" piece, finely chopped 1
Vegetable stock ¼ cup
Salt to taste
Red chilli powder ½ tsp
Turmeric (haldi) powder 2 tsp
Tomatos puree 3 tbsp
Lemon (nimbu) juice ¼ cup
Ginger, 1" piece, cut into juliennes 1
Method :
Heat the mustard oil in a pan on high heat till it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Add cumin seeds and black cardamom; stir for 2-3 seconds. Add garlic and sauté until golden brown.
Add onion and sauté until golden brown. Add green chillies and ginger; sauté for a minute. Add turnips, stir. Add vegetable stock (or water), spinach, and salt; stir. Mix in red chilli and turmeric powders. Cover and simmer on low heat for 6-7 minutes.
Remove cover, increase heat to medium and stir and roast until fat appears on the sides. Add tomato puree and stir and roast until fat appears on the sides. Add lemon juice and cream, stir. Check seasoning and remove from heat.
Transfer to a bowl and serve garnished with ginger.
*Preparation time: 1 ½ hours. Serves: 4
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