Friday, 15 August 2014

MURG PALAK

CHEF BB
          Murg Palak , is an Indian dish consisting of spinach and chicken in a thick curry (gravy) sauce based on pureed spinach. It is a popular vegetarian dish in India and full of vitamin A. From the state of milk and wheat PUNJAB.
          Murg Palak  is one type of saag (leafy vegetable), which can also be made with mustard leaves.

MURG PALAK

INGREDIENT

800 gms                                 Spinach, puree
400 Gms                                chicken breast, boneless
3 – 4 nos                                Green chillies, slitted
100 gms                                 onion finely chopped
3 gms                                     whole spice
1 tbsp                                     coriander pd
1 tsp                                       garam masala pd
¼ tsp                                                kasoori methi Pd (dry fenugreek leaf)
1 tsp                                        Garlic, finely chopped
1 tsp                                        ginger, chopped finely
1 tsp                                        ginger garlic paste
2 tbsp                                     butter, cooking
1 tsp                                        refined oil
½ tsp                                                Cumin seeds     
½ tsp                                                Salt   to taste
1 tsp                                                 lemon juice
1 tsp                                        kali mirch pd
2 tbsp                                     Fresh cream      

MOP

          Remove spinach leafs and wash it thoroughly in plenty of water about 5 to 6 times. Add a little water, salt, and sugar blanch it for 5 mins with green chili. Drain it and prepare a fine puree of spinach. Clean wash and marinate the chicken cubes in salt, ginger garlic paste, lemon juice and pepper pd for 2 hours and cook partially it in oven or tawa . Keep it aside. Now heat butter and oil in a pan add whole spice and cumin seeds to it and let it crackle. Add finely chopped ginger garlic and onion sauté it till onions raw flavor goes off without changing the color. Now add coriander Pd, garam masala Pd. Now add spinach puree and cook it till leaves oil. Add ½ cooked chicken. Now adjust the seasoning. Cook it for 10 to 15 minutes on moderate flame. Then finish with kasoori methi Pd and 3/4th cream. Serve it hot with roti, chapatti, Nan with the garnish of cream.
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