I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Tuesday, 25 July 2017
JhatPat Palak #sikandalouscuisine
A rustic dish , kept simple the flavors come through beautifully .
300-350 Grams/ 1 Large Bunch Palak - Coarsely chopped.
2-3 Broken Dried Red Chilies.
1 Teaspoon Sarson / Mustard Seeds .
1 Teaspoons Chopped Garlic.
1 Teaspoon Minced Ginger.
A Pinch of Haldi.
A Pinch of Hing.
Oil - I used Mustard Oil.
1. In boiling water add 1/2 teaspoon sugar , blanch palak not more than 30 seconds , then plunge into an ice water bath to prevent further cooking .Sugar in boiling water helps greens retain their color. When cool , squeeze palak of ALL water - Set aside.
2. Heat oil , add mustard seeds , dried red chilies and hing , then tip in ginger garlic - allow both to just soften , not color . Now add haldi and then palak with salt.
3. Raise heat to maximum and saute palak 3-4 minutes to coat with masala , lower heat and cook covered for just 2 minutes. You arent looking for some mash type of palak !
Atul Sikand Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket