We are cooking up a treat.
It will be served shortly...
Palak (Spinach) - 1 small bundle, finely sliced
Potato (Aloo) – 1, cut in small pieces
Salt – ½ tsp or to taste
Red chilli powder (Lal Mirch) – ½ tsp
Soya sauce – 2 tbsp
Ginger (Adrak) – 1 tbsp, finely chopped
Garlic (Lehsun) – 4 cloves, finely chopped
Turmeric (Haldi) – ¼ tsp
Curry powder/ sambar powder – ½ tsp
Tomato (Tamatar) – 1 cored, cut in pieces
Butter (Makhan) – 2 tbsp
Ground black pepper (kuti hui kali mirch) – ½ tsp or to taste
Green onions (Hare Pyaaz) – 3 or 4 finely chopped
Noodles – 1 cup, cooked as per instructions on pack
Veg stock – 4 cups
Oil (Tel) – 2 tsp
Kopan masala / garam masala – 1 tbsp
For Kopan masala
Coriander (Dhania) seeds - 4 tbsp
Cumin (Jeera) seeds – 4 tbsp
Cardamom (Elaichi) pods – 20 (husk removed)
Cloves (Laung) – 20
Cinnamon (Dalchini) sticks – 2
Black pepper (Kali Mirch) – 1 tsp
Nutmeg (Jaiphal) powder – ¼ tsp
Step 1 – Heat 2 tsp of oil and add garlic, ginger, green onions and potato.
Step 2 – Add butter, tomato, kopan masala/ garam masala, haldi, red chilli powder, sambhar powder and salt. Mix and cook for 2-3 minutes.
Step 3 – Add veg stock and allow it to boil (till the potato cooks). Cover with lid.
Step 4 – add soya sauce, noodles and stir gently. Then add palak, freshly ground pepper and cook for 10 minutes more. Cover with a lid. Once cooked, serve hot.
Note: Toast all spices on pan (except nutmeg) over low heat. Brown slightly and then add nutmeg and grind all the spices in a mixer.
By: Chef Shilarna Vaze (Chinu)
Show: Firangi Tadka