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Palak Bhurji Recipe
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2
Reviews
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By:
Tonya Carter
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Palak Bhurji Recipe uses spinach, garlic, ghee, ginger, tomatoes, cumin, coriander, butter, onions, red chili powder, paneer and chilies in creating this very tasty Indian spinach recipe.
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INGREDIENTS
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16 oz fresh spinach/ palak
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Oil, to sauté spinach
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4 tsp garlic paste
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1 tbsp desi ghee
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2 tsp ginger paste
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2-3 Tomatoes, chopped
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1 tsp cumin powder
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1 tsp coriander powder
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3 large butter cubes
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2 Onions, chopped
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2 tsp red chili powder
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3 1/2 oz crushed paneer
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4-5 Green chilies
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Coriander leaves, chopped
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Ginger pieces, sliced
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DIRECTIONS
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1:
Chop the spinach is large leaves. Heat oil in a large skillet over medium heat. Add 2 tsp garlic paste and stir to briefly sauté garlic. Add spinach to fill the skillet (spinach will cook down) and turn spinach to soak up garlic and oil. Sprinkle spinach with 1 tsp salt. Add spinach as spinach in skillet cooks down until all of the spinach is in the skillet. Continue cooking until liquid from spinach has most cooked away. Move spinach to a holding plate.
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2:
Return skillet to medium heat and add the ghee. When ghee is heated add 2 tsp garlic paste to the skillet and stir to sauté until the garlic begins to turn brown. Add tomatoes, cumin powder and coriander powder. Cook until tomatoes begin to break down. Move to holding plate.
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3:
Return the skillet to medium heat. Add the butter to melt. Once butter has melted, add the onion and stir to coat the onion with butter. Cook, stirring occasionally, until the onion is soft.
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4:
Now add spinach, tomato paste, salt, red chili
powder, green chilies and coriander leaves to the sautéed onions. Stir all to mix well. Add a touch of water if the mixture is too dry. Top with crumbled paneer. Serve with thin ginger slices.
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