Palak Mutter
by Tarla Dalal

A succulent preparation of spinach and green peas flavoured elegantly with spice powders and whole spices. Milk helps reduce the bitterness of spinach, and improve the consistency of the subzi. You will love the vibrant colour and enchanting taste of this aromatic Kashmiri dish.

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Palak Mutter recipe - How to make Palak Mutter

5 cups finely chopped spinach (palak)
1 cup boiled green peas
2 cloves (laung / lavang)
25 mm (1") stick of cinnamon (dalchini)
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp dried ginger (soonth) powder
1/2 cup milk
2 tsp oil
salt to taste

Method

Heat the oil, add the cloves, cinnamon and asafoetida.
Add the spinach and peas along with ½ cup of water and bring it to a boil.
Simmer for 10 to 12 minutes till almost all the water evaporates.
Add the chilli powder, turmeric powder, ginger powder, milk and salt and mix well.
Bring it to a boil and serve immediately.

Nutrient values (Abbrv) per serving