Wednesday, May 4, 2011

Lehsuni Palak Ka Saag (Garlicky Spinach) with Tandoori Roti


- Palak(spinach): 2 bunches
- Onion: 1 (finely chopped)
- Garlic: 5 cloves (finely chopped)
- Green chilly: -1 (finely chopped)
- Cumin seeds(jeera): 1/2 tsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 2 tsp
- Red chili powder: 1 tsp
- Cumin powder: 1/2 tsp
- Salt: 1 and half tsp or as per taste
- Oil - 3-4 tbs

1. Take palak leaves, wash them and boil/microwave them for 5 minutes. 
2. Now take the boiled leaves and grind them into a fine paste on cooling. 
3. Take oil in a pan, add cumin seeds, followed by chopped garlic, chilly and chopped onion. 
4. Fry this on medium flame till the onion turns golden brown. 
5. Now add all the spices, salt and fry well. 
6. Add the palak paste to it and fry on medium/low flame till the oil separates from the corners. 
7. Add little water for the desired consistency and boil. 
8. Cover the lid and cook for 2 minutes.
9. Now serve hot with tandoori roti.


1. Wheat Flour (Aata)
2. Water
3. A dash of salt
4. Ghee/butter

1. Sift the flour and salt together and prepare a soft dough (like how you prepare for chapati/roti) using water. 
2. Keep it covered with a muslin cloth or bowl for 10 minutes.
3. Knead it well using ghee/butter
4. Now take a small portion of the dough and roll it in an elongated fashion. 
5. Do not roll it into a very thin sheet. 
6. Bake this either in a tandoor/oven on 250 degrees after       pre-heating for 5 minutes. You could even bake it on a gas stove with the help of a grill.
7. Turn the side when it's done on one side. 
8. You should see small light/dark brown spots which indicate that it is properly baked. 
9. Smear it with ghee or butter and serve garma-garam. :)


  1. I am BIG garlic fan so I totally loved the the garlicky spinach you made here ~ the tandoori roti came out perfect too. A delightful combo!!
    US Masala

  2. is it 250 degree celsius or Farenheit??

  3. thats the thing...i made everything bade jor shor se..and put it on 250...and my time story was...5 mins...10 mins....10mins...3 mins...8 mins.... 270 with 7 mins....300..with 8 mins....and them 350 for 10 mins....i think a few minutes more..and i ended up making papad..tasty though... p.s. i am a student and i made it for the first time

  4. Anjali..wish i had read your post earlier... i am a student and here's my time story ... 250f..5 mins...then 10 mins..then 10 mins...8 mins...10 mins....270 and 3 mins....300 and 5 mins...5 mins...seeing something getting fluffy...10 mins....ulta karing..10 mins.....10 minsss....320///5 mins....345....5 mins...20 mins...and the result...kaddak paapad... tasty though....


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