Recipe source: Suraj Tamang
Thanks to Nepali Khana Khazana
Aloo-Palak-Badi
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Ingredients:
3-4 Bunch of Palak (Spinach)
200 gms Potato - Cut into cubes
100 gms Dal Badi
2 Green Chili
2 Dry Red Chili
1 Tomato - Chopped into small cubes
1 Onion - Finely chopped
1/4 Teaspoon Jeera (Cumin Seed)
5-6 Garlic Cloves (Finely chopped)
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
Salt to taste.
About 50-100 Ml Mustard Oil.
Preparation Process:
1) Thoroughly wash & cut Palak leaves.
2) Fry Potato cube slightly & fry the Dal badi till it turns golden brown and keep it aside.
3) Now take a pan and pour the mustard oil, once heated put Jeera, Onion, Green Chili & Red Chili and saute it for sometime. Add the Turmeric,Red Chili & Cumin powder and stir it well. Add little water to keep spices getting burned out. Now add the chopped tomato, chopped garlic and fry it for sometime.
4) Once the spices are cooked properly add the Palak leaves and cover the pan lid and keep cooking for 5-10 minutes in medium flame. Add salt as per your taste.
5) Add the fried potato when Palak is about get cooked properly and before you take the Palak for serving add the fried dal badi(crushed) and mix it well with Palak.
6) Serve the Aloo-Palak-Badi curry with Roti/Phulka/Rice.
