Palakh /Spinach:

Serving size: 3-4 people

Ingredients:

• Two packets washed Palakh/spinach or two bunches of palakh/;
• Salt to taste;
• 1 tsp. chili powder/marchwangan;
• ½ tsp. badiyan/fennel powder,
• ½ shonth/ginger powder;
• ¼ zeera/cumin;
• 2 tbsp. oil;
• vari/kashmiri masala (optional);
• pinch of heeng/ asafetida.

Method;

• If you buy washed packed palakh, then no hassle of washing. But if you buy open palakh, cut the roots, clean and wash it in water-filled-sink two or three times as palakh carries lot of sand.
• Take oil in pressure cooker.
• Add heeng.
• Now add palakh to oil and stir till water starts coming out.
• Pressure cook for 2 minutes.
• Open the lid immediately after releasing the pressure in cooker by lifting weight on lid.
• Boil till water evaporates and keep on mixing with ladle or electric handy mixer.
• Add marchwangan, shonth,badiyan, zeera and stir well.
• Add ¼ spoon of salt depending on taste.
• Cook for 5 minutes.
• Add powdered var to palakh and cover the cooker to retain exotic flavor of var.

Note: You can add potatoes, tomatoes, or nadru to palakh after mixing palakh well and before adding spices.

Pressure cook for 5 minutes and open pressure when cool.