North Indian Recipe

India’s recipes are thousands of years old.  Indian recipes use many different spices and herbs to give them their distinct flavors.  Freshly ground spices are used mostly by North Indian cooks.  Chili peppers are very popular and in North Indian recipes the Degchi Mirchi or Kashmire chili pepper is the most common.  North India cooks use red chili powder, turmeric, laurel leaves, cumin, black and green cardamom, coriander and many others.

Garam masala is a spice mixture that is very popular in Northern cuisine.  A basic garam masala in the north would be made up of raw cardamom seeds, cinnamon, cloves and black pepper.  Clarified butter (Ghee) is very important in northern India recipes.

                                    Aloo Palak recipe

Ingredients:

  1. 3 cups of chopped spinach

  2. 2 large onions finely chopped

  3. 2 large boiled and chopped potatoes

  4. 1 grated tomato

  5. 2 green chilies

  6. 1 one inch piece of ginger

  7. 1 teaspoon of lemon juice

  8. ½ teaspoon wheat flour ( may use another type of flour)

  9. 1 teaspoon red chili powder

  10. 1 teaspoon cinnamon-clove powder

  11. ¼ teaspoon turmeric powder

  12. ½ teaspoon cumin seeds

  13. 2 pinches asafetida

  14. ½ teaspoon garam masala

  15. ½ tablespoon butter

  16. 4 tablespoons ghee

  17. Salt to taste

Directions:

Wash the spinach and put in a pan with a small amount of water and salt.  Cover the spinach and boil for 2 minutes on high heat.  Put the spinach in a colander and run cold water on it to cool the spinach.  Put the spinach in a mixer and add green chilies and run for a minute.  Do not run the mixer too long.  Set mixture to the side.  Cut the potatoes into big pieces.  Heat the ghee and fry the potatoes until they are light brown.  Drain the potatoes and set aside.

Add the cumin seeds to the hot ghee.  Add the ginger, onions and fry until tender.  Now add the tomato and fry for 2 minutes.  Now add the dry masalas and fry until the ghee separates.  Now add the spinach and potatoes.  Bring the mixture to a boil and sprinkle the flour over it and stir well.  Boil for 3 minutes and add the lemon juice.  Turn off heat.

Heat butter in a saucepan and add the asafetida.  Pour this mixture over the vegetables and mix.  Serve hot with naan or parathas.  Yu can also use rice if you prefer.  This dish is delicious and not difficult to make.

Article sources:

http://www.chetday.com/northindianfood.htm

http://www.indianfoosco.com/Classes/NorthIndian.htm

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