Easiest Way to Prepare Delicious Palanga besara (spinach curry)

Palanga besara (spinach curry). Spinach and other mixed vegetables cooked in mustard gravy. Cover again and boil till cooked. It's a vegetarian authentic country side dish.

Peel the potatoes and cut into small cube size, also cut the brinjal into small cube size. This chickpea spinach curry is healthy, vegan, and ready in under half an hour. Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. You can have Palanga besara (spinach curry) using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Palanga besara (spinach curry)

1. Prepare 2 tbsp of Mustard seed.
2. Prepare 2 tbsp of Cumin seed.
3. Prepare 5 of garlic cloves.
4. Prepare 3 of Green chilli.
5. Prepare 1 bunch of Spinach (chopped).
6. You need 1 Cup of Arum (cut into cubes).
7. Prepare 1 cup of Potato (cut into cubes).
8. You need 1 cup of Brinjal (cut into cubes).
9. You need 1 cup of Flat bean (cut into small pieces).
10. You need 1 of Tomato chopped.
11. It's of Salt as per taste.
12. You need 1 tsp of Turmeric powder.
13. Prepare of Water as required.
14. You need of Oil as needed.
15. You need of Panch phutan.
16. You need of Sun dried black lentil dumplings (fried).

A quick and easy Palak Paneer & Spinach Curry, Cardamom Rice recipe, from our authentic Indian cuisine collection. To add flavour to this spicy spinach curry, you'll sizzle tomato, onion and spices into a delicious sauce. Cook the spinach to the doneness level you like. ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :) ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add.

Palanga besara (spinach curry) instructions

1. Make a fine paste of mustard seed, cumin seed, Garlic and green chilli..
2. In a kadhai add vegetables, masala paste, salt, turmeric powder & water. Cook until vegetables are cooked..
3. Now in a another kadhai heat oil, add panch phutan. When crackles add mashed garlic, Green chilli..
4. Add spinach and a little bit of salt..
5. Cook for a minute & add cooked veggies to spinach..
6. Add fried sun-dried black lentil dumplings and cook for another 2-3 min & off gas..

Spinach Puree is made by blanching spinach and grounding it into a paste using a blender. Make sure you put the blanched spinach in ice cold water immediately to get a bright green Palak puree colour. You need to use Palak puree immediately as if stored for more time may tend to lose its colour. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it's absolutely delicious and easy to adapt depending on how spicy you like it. Her second was this Chickpea & Spinach Curry!