1) 1 Bunch Collard Leaves/English Greens
2) 1 Bunch Spinach Leaves
3) 1/2 Cup Cabbage Chopped
4) 1-2 Green Chillies
5) 1 Tablespoon Besan/Chickpea Flour
6) 2 Tablespoon Ghee/Clarified Butter
7) 1 Teaspoon Jeera Seeds
8) 1″ Cinnamon Stick
9) 1/2 Teaspoon Turmeric powder
10) 1 Teaspoon Garam Masala
11) 1/2 Teaspoon Red Chilly Powder
12) Salt to taste
13) 1 Cup Onion Chopped
14) 2 Teaspoon Ginger Garlic Paste
15) 1 Cup Tomatoes Chopped
16) 1 Cup Peas


* In a pan heat 1 cup of water and add washed spinach, collard and cabbage
* Cook for 15 minutes till they get soft and mushy, Let it cool
* Put it in a mixer, add green chillies and make a paste
* Add besan/Chickpea flour to the green paste, mix well and keep aside
* In a Wok, heat ghee and add cinnamon and jeera, let it crackle
* Add Chopped Onions and saute for a minute before adding ginger garlic paste
* Saute for few minutes before adding chopped tomatoes
* Add Turmeric, Garam masala, Salt and red chilly powder and cook for 5-6 minutes
* Finally add the peas and green paste made earlier, mix well
* Cook for 15 minutes till water evaporates and leaves a thick paste
* Consistency can be checked, if paste leaves a thick coating on the spatula
* Serve hot with missi rotis, or missi parathas, nans or plain parathas
* Garnish with a tablespoon of ghee

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