How to Make Rajasthani Palak Mangodi Sabzi | Recipe

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Ingredients for Rajasthani Palak Mangodi Sabzi:

  • Mangodi – 1/2 Cup (50 grams)
  • Oil – 3 tbsp
  • Salt – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Asafoetida (Hing) – 1 pinch
  • Turmeric Powder (Haldi) – 1/4 tsp
  • Coriander Powder (Dhaniya Powder) – 1 tsp
  • Dry Fenugreek Powder (Kasuri Methi) – 1 tbsp
  • Tomato – 2 (150 grams)
  • Green Chilli – 2
  • Ginger – ½ inch baton
  • Red Chilli Powder – 1/2 tsp
  • Milk Cream or Malai – 1/4 Cup
  • Spinach (Palak) – 250 gms
  • Garam Masala – 1/4 tsp
  • Cream and Coriander for Garnishing

Rajasthani Palak Mangodi Sabzi Recipe:

Take a cooker and heat 1 tbsp of oil in it. When the oil is hot, add ½ cup of Mangodi to the cooker. Roast the Mangodi while stirring them constantly till brown.

Turn off the heat and take the roasted Mangodis out in a bowl. Coarsely crush some of the Mangodis, and keep 10-12 Mangodis intact. Once done, put the crushed and uncrushed Mangodis back in the cooker.

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Pour 1 cup of water into the cooker and add ¼ tsp of salt. Close the cooker lid and pressure cook the Mangodis for 1-whistle. After a whistle, turn the flame low and pressure cook the Mangodis for 6-7 minutes.

[After 7 minutes]

Turn off the flame and wait for the cooker’s pressure to settle. Meanwhile, prepare masala for sabzi. Take a pan and add 2 tbsp of oil to it.

In the hot oil, add ½ tsp of cumin seed, ½ pinch of Hing, ¼ tsp of turmeric powder, 1 tsp of coriander powder, 1 tbsp of Kasuri Methi (after crushing it with hands), tomato-ginger paste (2-tomatoes, 2-green chilies, ½ inch ginger baton), and ½ tsp of Kashmiri red chili.

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Now, fry the masala till the oil separates. Keep the flame medium. The oil started to separate from the masala. Now, add fresh Malai to the masala and fry it again. Malai will enhance the gravy taste.

Tips: If you want, after frying Hing and jeera, add finely chopped onion and 5-6 chopped garlic cloves and fry till pinkish.

Alternative: You can add cream or butter instead of Malai.

Once the masala starts releasing oil, pour water in the pan. Add 250 grams of finely chopped Spinach. We thoroughly washed and dried the Spinach.

Add ¼ tsp of salt and roast the palak together with the masala. Once well-roasted, add ½ cup of water to the pan. Cover and cook the Sabzi for 5 minutes.

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[After 5 minutes]

Palak masala is ready, now add cooked Mangodi to it and mix well. Add ¼ tsp of garam masala to the sabzi and mix well. The sabzi consistency would be similar to dal. For that, we will add ¼ cup of water to the pan. Cover and cook the sabzi for 3-4 more minutes.

[After 4 minutes]

Palak Mangodi Sabzi is ready. The sabzi has a nice texture and aroma. To serve, transfer the sabzi to the serving bowl and garnish with cream and a little green coriander leaves.

Palak Mangodi sabzi is ready to be served. Serve hot with chapati or rice.