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The dish for today is Palak Mangodi sabzi
It gets ready in no time.
It is a very tasty and healthy sabzi.
You will love it!
Let's get started.
Take a cooker.
Add 1 tbsp of oil to the cooker.
Turn on the stove
and heat the oil.
When the oil is hot
add 1/2 a cup of mangodi to the cooker.
Roast the mangodi while
stirring constantly till brown.
Mangodis have turned brown.
Turn off the flame mangodis are all roasted
We roasted the mangodis
now we will crush them.
Finely crush all the mangodis.
We have crushed some mangodis
and spared 10-12 mangodis intact.
Now, put them back in the cooker.
If you'll not cook them in the cooker
then they will take too much time.
Pour 1 cup of water in the cooker.
Add 1/4 tsp of salt
or as per your taste.
Close the cooker’s lid.
Wait for 1 whistle
Turn the flame to medium after a whistle.
Pressure cook the mangodis over a low flame
for 6-7 minutes.
After 7 minutes.
Turn off the flame
Wait for the cooker's pressure to settle.
Meanwhile, prepare masala for sabzi.
Take a pan
Add 2 tbsp of oil to the pan.
When the oil is hot
Add 1/2 tsp of cumin seed to the pan.
Lower the flame to avoid burning of masala.
1/2 pinch hing
1/4 tsp of turmeric powder
1 tsp of coriander powder
1 tbsp of Kasuri Methi
Add after crushing
you can skip adding kasuri methi.
take 2 tomatoes
1/2 inch ginger baton
and 2 green chili
take small size chili
prepare & add the paste
of tomato, chili, ginger
add 1/2 tsp of kasmiri red chili.
Fry the masala until the oil separates.
Keep the flame medium.
If you want you can add garlic and onion.
after frying hing and jeera
add finely chopped onion
and 5-6 chopped garlic cloves
and fry till pinkish
and add remaining masalas similarly.
The oil started to separate from the masala
The masala is all roasted.
Now, add fresh milk malai to the pan
Malai will enhance the gravy taste.
Next, we will add spinach
Malai Balance the taste of palak
and our sabzi turns out well.
Instead of malai, you can
add cream or butter
Roast the masala slightly with malai.
The oil has separated from the masala
pour water in the pan.
We have washed 250 grams of spinach
Separated the stems
Washed and dried properly
add after chopping it finely.
Add 1/4 tsp of salt
Roast the palak together with masala.
Add 1/2 cup of water in the pan.
cover and cook for 5 minutes
Open it slightly from one side.
After 5 minutes
Palak gets ready in no time
Now, check the cooker
the cooker's pressure has settled
Mangodis are well cooked.
They have turned quite soft
add cooked mangodis to palak masala
Mix well.
Add 1/4 tsp of garam masala.
Mix well.
The sabzi appears quite thick
Pour some water in it.
anyway, you can keep the sabzi
according to desired consistency
I'm adding 1/4 cup of water in the pan.
See, the consistency of the sabzi
It is perfect.
The consistency is the same as of dal.
Cover and cook the sabzi
for 3-4 more minutes
after 4 minutes
See, the perfect texture of the sabzi
There is a nice aroma coming out
Our sabzi is all cooked now.
Once the sabzi cools a bit, it will thicken
Though it looks runny now.
transfer to the serving bowl.
Garnish the sabzi with cream.
a little green coriander leaves.
Palak Mangodi sabzi is ready to be served.
It turned out very tasty.
serve it with chapati,
rice, or any side dish.
everyone will love it.
You would love to prepare
this sabzi occasionally.
This much sabzi is enough for
3-4 members of a family.
Prepare and enjoy this sabzi
And share your experience with me.
You can also suggest new recipes
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