So what do you do when you have friends over and have promised them something special from your kitchen? You make some nice stuffed paranthas and a plain sabzi and let them fight over who gets the last piece of flaky bread and pickle. I think Indians have achieved an art form in the making of stuffed paranthas. Alu, gobi, methi, mooli, palak, dal, cheese, mixed-veg, paneer, kheema - you name it and some one or the other would put it in atta or maida and they would roll out bread to be toasted in oil and served with spicy chutney, pickle or curry.
This particular day was drizzly and slightly gloomy. The perfect weather for curling up with warm cocoa and reading your favorite book. Not perhaps the best day for inviting company. But, you really cannot delay the inevitable. Soups will take sometime and let's face it - you want something a little more fun and very hot. And, the author loves being ambitious [to her own deterrent]. So, she announces - I will make you nice palak paranthas with alu curry.
The recipe for palak paranthas is adapted from Julie Sahni's Classic Indian Cooking. This cookbook is a must for anyone beginning an ambitious journey into the wonderful aromas of the Indian hearth. I mean, no wonder, this book was awarded a James Beard. It should belong to the repertoire of any aspiring Indian cook. I have added coriander and chillies to make a little more interesting. And, this is a good thing. While there are certain things you should follow down to the last letter, it is important you make it your own. So boldly experiment and make it for yourself so you learn and fine-tune and just have fun in the process.
The curry forms the perfect accompaniment - spicy and yet light enough for a lunch. You can also use this a side-dish for a meat main course. It is a versatile dish that can meld into any Indian table you might favor. Go forth and prosper.
Ingredients:
1 and 1/2 cup of atta
1tbsp salt
500 gm of spinach, boiled
2 medium potatoes, boiled
2 green chillies
1 bunch coriander leaves
1 tbsp cumin seeds
1tsp ajwain
2 dried red chillies
1 bay leaf
4 small onions, chopped
2 medium tomatoes, diced
1tbsp ginger-garlic paste
1tbsp red chilli powder
1tsp kitchen king powder
1tsp coriander powder
1tsp garam masala
water as needed
Oil for the curry
Method
Boil potatoes and spinach. Remove the spinach after three minutes. Mix it with coriander leaves. If they are too big, chop it into little pieces.
In a bowl, mix the atta with salt. Add spinach, coriander, 1 chopped green chilly, cumin seeds and ajwain. Add water as required and make a dough. Cover it with a wet cloth and leave it to rise.
While the dough is taken care of, heat oil. Add 1tbsp cumin seeds and splutter. Break the red chillies in half and add to the oil along with the bay.
Add the onions and fry till golden brown. Add a ginger-garlic paste and fry for two minutes. Add the diced tomatoes and a little bit of red chilli powder. Fry till the tomatoes mashes into the onions, ginger and garlic. Add a little water if the masala sticks.
Add the boiled potatoes and fold into the spice base. Sprinkle red chilli powder, kitchen king and coriander powder. Adjust the salt. Cook for five minutes.
Add 1/4 cup of water, garam masala and simmer till all the water has almost left.
Put this away and take out your dough.
Roll the spinach dough into round roti-sized shapes. Toast the rotis for a few minutes till golden spots appear. Add a teaspoon of oil around it and toast for a few more minutes. Repeat with the other. Serve the paranthas with the curry, tomato pickle and slitted green chillies.
This particular day was drizzly and slightly gloomy. The perfect weather for curling up with warm cocoa and reading your favorite book. Not perhaps the best day for inviting company. But, you really cannot delay the inevitable. Soups will take sometime and let's face it - you want something a little more fun and very hot. And, the author loves being ambitious [to her own deterrent]. So, she announces - I will make you nice palak paranthas with alu curry.
The curry forms the perfect accompaniment - spicy and yet light enough for a lunch. You can also use this a side-dish for a meat main course. It is a versatile dish that can meld into any Indian table you might favor. Go forth and prosper.
1 and 1/2 cup of atta
1tbsp salt
500 gm of spinach, boiled
2 medium potatoes, boiled
2 green chillies
1 bunch coriander leaves
1 tbsp cumin seeds
1tsp ajwain
2 dried red chillies
1 bay leaf
4 small onions, chopped
2 medium tomatoes, diced
1tbsp ginger-garlic paste
1tbsp red chilli powder
1tsp kitchen king powder
1tsp coriander powder
1tsp garam masala
water as needed
Oil for the curry
Boil potatoes and spinach. Remove the spinach after three minutes. Mix it with coriander leaves. If they are too big, chop it into little pieces.
In a bowl, mix the atta with salt. Add spinach, coriander, 1 chopped green chilly, cumin seeds and ajwain. Add water as required and make a dough. Cover it with a wet cloth and leave it to rise.
While the dough is taken care of, heat oil. Add 1tbsp cumin seeds and splutter. Break the red chillies in half and add to the oil along with the bay.
Add the boiled potatoes and fold into the spice base. Sprinkle red chilli powder, kitchen king and coriander powder. Adjust the salt. Cook for five minutes.
Add 1/4 cup of water, garam masala and simmer till all the water has almost left.
Put this away and take out your dough.
Roll the spinach dough into round roti-sized shapes. Toast the rotis for a few minutes till golden spots appear. Add a teaspoon of oil around it and toast for a few more minutes. Repeat with the other. Serve the paranthas with the curry, tomato pickle and slitted green chillies.
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