Difference between revisions of "Palak Muragh"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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Heat the cooking [[oil]] in a pan. Add chopped [[Onion]] and fry it until golden brown. Now add [[ginger]], coriander, [[chili powder]], [[garlic]] and [[salt]]. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of [[Chicken]] legs in this [[masala]] until brown and add the [[spinach]], cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the [[water]] has been absorbed, add 2 teaspoon of [[milk]] and let it cook for further 5 minutes. | Heat the cooking [[oil]] in a pan. Add chopped [[Onion]] and fry it until golden brown. Now add [[ginger]], coriander, [[chili powder]], [[garlic]] and [[salt]]. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of [[Chicken]] legs in this [[masala]] until brown and add the [[spinach]], cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the [[water]] has been absorbed, add 2 teaspoon of [[milk]] and let it cook for further 5 minutes. | ||
Serve with Boiled [[rice]] | Serve with Boiled [[rice]] | ||
Latest revision as of 12:35, 28 June 2012
Description
Ingredients
- 2 tablespoon oil
- 1 Onion
- 1 clove of garlic (crushed)
- 1/2 inch piece of ginger
- 1 teaspoon coriander
- 1 leveled teaspoon chili powder
- 1 lb Chicken legs
- 500 grams tin of spinach puree
- 2 teaspoon milk
- 1 leveled teaspoon salt
Procedures
Heat the cooking oil in a pan. Add chopped Onion and fry it until golden brown. Now add ginger, coriander, chili powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of Chicken legs in this masala until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled rice Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the Chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt. >
