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Rajasthani Palak Mangodi Sabzi

पालक और मूंग दाल की मंगोडी की सब्जी । Rajasthani Palak Mangodi Ki Sabji । Vadi Palak Recipe

 

The dish for today is special for Rajasthani food lovers! You must have heard of moong dal mangodi, right? Well, we are going to roast and toss those mangodis in palak masala and prepare a delicious dish called Palak Mangodi ki Sabzi. This amazing dish can be enjoyed with rice, chapati, paratha, nan, or anything of your liking.

So, follow the instructions below along with the images to prepare deliciously healthy palak mangodi ki sabzi.

Directions:

1. Heat 1 tbsp of oil in the cooker.

2. Add ½ cup of Mangodi to the cooker and roast while stirring till brown.

3. Once roasted, coarsely crush some of the Mangodis, and keep 10-12 Mangodis aside.

4. Add both the mangodis, 1 cup of water, and ¼ tsp of salt to the cooker and pressure cook the mangodis for a whistle.

 

5. After a whistle, pressure cook for 6-7 minutes over low heat.

6. Take a pan and heat 2 tbsp of oil to it.

7. Add ½ tsp cumin seed, ½ pinch Hing, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 tbsp of Kasuri Methi, tomato-ginger paste, and ½ tsp of Kashmiri red chili.

8. Fry the masala over medium heat till the oil separates.

9. Add fresh Malai once the oil separates from the masala.

10. Add water, ¼ tsp of salt, and 250 grams finely chopped Spinach to the masala once the oil separates.

11. Roast the palak together with the masala.

12. Add ½ cup of water and cook the Sabzi for 5 minutes.

13. Add cooked Mangodi, ¼ tsp of garam masala to sabzi, and mix well.

14. Pour ¼ cup of water into the sabzi and cook for 3-4 more minutes.

15. Transfer the sabzi to the serving bowl and garnish with cream and a little green coriander leaves.

 

Rajasthani Palak Mangodi Sabzi
Author: 
Recipe type: Vegetable Curry
Cuisine: Indian
 
Palak Mangodi ki Sabzi can be enjoyed with rice, chapati, paratha, nan or anything of your liking.
Ingredients
  • Mangodi - ½ Cup (50 grams)
  • Oil - 3 tbsp
  • Salt - ½ tsp
  • Cumin Seeds - ½ tsp
  • Asafoetida (Hing) - 1 pinch
  • Turmeric Powder (Haldi) - ¼ tsp
  • Coriander Powder (Dhaniya Powder) - 1 tsp
  • Dry Fenugreek Powder (Kasuri Methi) - 1 tbsp
  • Tomato - 2 (150 grams)
  • Green Chilli - 2
  • Ginger - ½ inch baton
  • Red Chilli Powder - ½ tsp
  • Milk Cream or Malai - ¼ Cup
  • Spinach (Palak) - 250 gms
  • Garam Masala - ¼ tsp
  • Cream and Coriander for Garnishing
Instructions
  1. Heat 1 tbsp of oil in the cooker.
  2. Add ½ cup of Mangodi to the cooker and roast while stirring till brown.
  3. Once roasted, coarsely crush some of the Mangodis, and keep 10-12 Mangodis aside.
  4. Add both the mangodis, 1 cup of water, and ¼ tsp of salt to the cooker and pressure cook the mangodis for a whistle.
  5. After a whistle, pressure cook for 6-7 minutes over low heat.
  6. Take a pan and heat 2 tbsp of oil to it.
  7. Add ½ tsp cumin seed, ½ pinch Hing, ¼ tsp turmeric powder, 1 tsp coriander powder, 1 tbsp of Kasuri Methi after crushing, tomato-ginger paste, and ½ tsp of Kashmiri red chili.
  8. Fry the masala over medium heat till the oil separates.
  9. Add fresh Malai once the oil separates from the masala.
  10. Add water, ¼ tsp of salt, and 250 grams finely chopped Spinach to the masala once the oil separates.
  11. Roast the palak together with the masala.
  12. Add ½ cup of water and cook the Sabzi for 5 minutes.
  13. Add cooked Mangodi, ¼ tsp of garam masala to sabzi, and mix well.
  14. Pour ¼ cup of water into the sabzi and cook for 3-4 more minutes.
  15. Transfer the sabzi to the serving bowl and garnish with cream and a little green coriander leaves.

 

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