Matar Palak
This recipe is rich in iron and vitamins. It is important to add lemon juice for iron absorption. Adding lemon juice after turning off the heat is important to prevent the loss of vitamin C which is sensitive to heat.
Ingredients of Matar Palak
1 bunch of spinach
1 cup of green peas
1 medium sizwd tomato
1 medium sized onion
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
A pinch of asofetida
1 tsp turmeric powder
Salt to taste
Method of Matar Palak
Cut spinach leaves and wash them properly.
Boil the cut spinach for 10 minutes in a very little amount of water.
Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to
a fine paste.
This paste must be semiliauid.
Chop onion and tomatoes into small pieces.
Cut the boiled potato into evenly shaped cubes.
Heat oil in a pan.Add the cumin seeds and asofetida.
Add the onions,peas and tomatoes.
Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5
mins.
Once the onions and tomatoes are cooked, add the spinach-chilli paste to the
above.
Add turmeric powder and salt to taste.
Simmer it for 10 mins. Tastes good with rotis/parathas.