Palak (spinach) moongphali (peanut)

Palak (Spinach) Moongphali (Peanut/Groundnut) Curry – An experimental Recipe

Read Somewhere – “The only real stumbling block is the fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Today’s recipe is a short tale. A tale to tell you that how a simple thought can make a beautiful message, a delicious recipe. This is about Spinach & Groundnut.

 Huh? Who could think of this combination..? But did I tell you, I thought so much so, still just obstinately wanted to prove myself that this would come out beautiful, and guess what? It tasted wonderful. That crunch of peanuts softened as much that you would just have to bite and it would meld with the soft smoky spinach. The taste lasted so long and a thought just crossed my mind. Thought you would agree.

“Cooking is an art, something that gives you an eternal connection with your creative self and the chance to explore the magical forms that a single source of food can take. A little experiment is what it takes to make magic with food”

Ingredients:

  • Spinach (palak): 1bunch 250gm
  • Onion: 1 no. (small)
  • Tomato: 2no. (medium)
  • Garlic: 5 cloves(medium size)
  • Ginger: 2 inch piece
  • Moongphali (peanut): 100gm
  • Butter: 20-30gm(optional)
  • Oil: 2table spoon
  • Salt: half teaspoon
  • Bay leaf: 1no.
  • Cumin seed : 1 teaspoon
  • Garam masala powder: half teaspoon
  • Red chilly powder: half teaspoon

Preparation:

Soak peanut for minimum 2 hrs.

  1. Boil / microwave palak (spinach) for 3 minutes and make fine paste.
  2. Grind the onion, 1 tomato, ginger and garlic all together.
  3. Method:
  4. Boil soaked pea nut with ¼ teaspoon salt in a pressure cooker on high flame.
  5. Bring to full cooking pressure, reduce to low flame and cook for 3 minutes.
  6. Allow cooker to cool and open.
  7. Take a pan. Put oil in a pan, when smoke starts coming, add cumin seed and bay leaf in it.
  8. Sputter it for few seconds, add grinned onion, tomato, garlic and ginger paste.
  9. Fry these masala about 3-5 minutes on medium flame.
  10. Add red chilly powder, and fry few seconds.
  11. Then add palak paste and ¼ teaspoon salt. Just boil it.
  12. Add boiled peanut in it and again boil it.
  13. Add Garam masala powder.
  14. Remove it in serving bowl.
  15. Garnish with butter and red chilly (optional).
  16. Palak pea nut is ready to serve.
    Palak (spinach) moongphali (peanut) curry

    Palak (spinach) moongphali (peanut) curry

    Ingredients

    Ingredients

    Boil palak (spinach)

    Boil palak (spinach)

    oil in a pan

    oil in a pan

     frying  grinded masala

    frying grinded masala

    Add tomato paste

    Add tomato paste

    add palak paste

    add palak paste

    add  water

    add
    water

    Garnish with butter

    Garnish with butter

    Palak (spinach) moongphali (peanut) curry

    Palak (spinach) moongphali (peanut) curry

Nutritional value:

  • Spinach is a power house of nutrients.
  • It is the rich source of vitamin ‘C’ and ‘A’
  • It has the best anti-aging and antioxidant properties among all the green leafy vegetables.
  • Peanut is rich in protein and vitamin’ E’.

CC BY-NC-SA 4.0 Palak (spinach) moongphali (peanut) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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