How to make Palak Bahar -
Assorted vegetables cooked in spinach based gravy.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Spinach (पालक), Carrots (गाजर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Palak Bahar checkout Palak Paneer, Poondu Keerai Massiyal, Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry . You can also find more Main Course Vegetarian recipes like Spinach And Pumpkin Curry Spinach Soy Granules Aloo Rassedaar Raw Banana with Greens
Palak Bahar Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Palak Bahar Recipe
Spinach blanched 2 medium bunches
Carrots
Carrots thin diagonal slices 2 medium
French beans diamonds 5-6
Cauliflower 1/2 medium
Green chillies 3
Oil 1 1/2 tablespoons
Ginger chopped 1 inch piece
Garlic chopped 4 cloves
Onions chopped 1 large
Nutmeg powder 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Tomatoes chopped 2 medium
Lemon juice 1 teaspoon
Salt to taste
Red chilli powder 1 1/2 teaspoons
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Puree the blanched spinach along with one green chilli. Chop the remaining green chillies.
Step 2
Heat half the oil, add ginger and garlic and stir fry. Add onion and green chillies and stir fry till onions are pinkish in colour. Add nutmeg powder and continue cooking on medium heat for a couple of minute, stirring frequently. Add pureed spinach, cook it for a minute and add salt. Set it aside.
Step 3
Blanch carrots, French beans and cauliflower.
Step 4
Heat the remaining oil in a frying pan, add cumin seeds and when it starts to change colour, add tomatoes.
Step 5
Cook on medium heat for three to four minutes, stirring continuously.
Step 6
Add blanched vegetables and stir-fry lightly. Add lemon juice and season with salt and red chilli powder. Lastly add garam masala powder and coriander leaves.
Step 7
Spread prepared spinach on a flat serving dish and place cooked vegetables in the center and serve hot.
Nutrition Info
Calories : 649 Kcal
Carbohydrates : 75.6 gm
Protein : 24.9 gm
Fat : 27.3 gm
Other : Fiber- 41.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
