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250g - spinach, finely chopped
2 - onions, finely chopped
20g - ginger garlic paste
5g - white pepper powder
2 - tomatoes, finely chopped
5g - black cumin seeds
4 tbsp - oil
50g - fresh dairy cream
salt to taste
grated ginger and green chillies
For bottle gourd raita:
1 small - bottle gourd, grated & boiled
400g - yoghurt
2 tsp - sugar
5g - ginger
20g - coriander leaves
1 - green chilli
1/2 tsp - dried mint powder
salt to taste
a pinch - black salt
How to Make Zaikedar palak
Boil spinach in slightly salted water for 5 minutes while keeping the vessel covered.
Strain the boiled spinach and wash it in cold water. Keep it aside.
Take oil in a pan and add black cumin seeds and onions.
Add ginger garlic paste after onions are transparent in colour and cook for 2 minutes.
Add tomatoes and cook for 2-3 minutes.
Add boiled and cooled spinach, salt and white pepper powder and cook for 5-7 minutes.
Add cream and cook for 2-3 minutes.
Garnish with grated ginger and green chillies.
To make bottle gourd raita:
Grind together ginger, green chilli, sugar and coriander leaves.
Beat the yoghurt and add the paste.
Add boiled bottle gourd, salt, black salt and mix them well.
Add dried mint powder and serve it with masala puri or pulao.
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