Tibetan Thukpa



    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

preparation method

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.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: less than 15 min

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