Sauteed spinach-boiled potato, desi ghee parathas with coriander-mint-Indian gooseberry chutney & home-made mix veggie pickle on the side. Yep, that was my brunch today & usual, when I get to eat plants in such fabulous and yummy style, it just makes me soooooo happy💃🌼🌾
Hmmmm, so after this soulful meal and a cup of chai, I guess it’s time to do some work before my heart sirens that’s it, me to no more work for today👻🙈
But before I leave, here’s the recipe for sauteed spinach-potatoes aka palak-aalo saag (in Hindi):
Crackle some cumin seeds 2 tbsp mustard oil, add some chopped onions, garlic, and green chilies to it, and sautee until they appear a bit soft (mind you, it’s best to cook it on low flame). Next, add the dry spices of your choice. For me, red chili powder, turmeric powder, coriander powder remains standard in most of my recipes. Then add chopped tomato to the mix along with salt and fry until they are soft. Lastly, add chopped spinach and broadly diced boiled potatoes to the mix and cook it until you see they have become soft and absorbed all the flavors well. In the end, if you want add a little garam masala to it and cook it for another 1 min (totally optional though).
And that’s it! Your veggie is ready to eat. Serve it with the bread & dressing of your choice and enjoy!🍀🌾
The recipe for the chutney, I’ve shared in one of my earlier posts too!😬
With winters gone, the seasonal green leafy veggies season also becomes less readily available so while you still find them in your local veggie market, do make full use of this seasonal greenary as much as you can, I know I definitely am.
And I know my gut thanks me for this🥰
Ok, I better get going now, see you, bye🎒