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Thursday, December 8, 2011

Rishta Palak (Meatballs in spinach gravy)

Recently, SG gifted me two new recipe books, one of which is about Wazwan (traditional Kashmiri Muslim) cuisine. I discovered some interesting ideas, and had to innovate because I don't have the dry cockscomb flower as an ingredient-yet. This recipe is as easy as 1-2-3 , but always a hit with guests, and my new favorite way to cook meatballs. We served it in a dinner I cooked for some of our friends visiting from Finland. They asked for the recipe.

For Miina

Sliced onion
Garlic-ginger paste

Chopped Palak (spinach) - fresh or frozen
Meatballs - home made or frozen

Freshly ground:
Kali jeeri (different from Kalonji- got this from an Indian grocery store just for this recipe)
Shahi jeera


1. Fry sliced onions in a little oil, add ginger-garlic paste, the freshly ground spices, and then the spinach. Add water
2. Add meatballs, stir. Add more warm water if necessary, don't let the balls get brown or dry.
3. Add curd- about 1 tbsp. Don't make it too sour.
4. Add a little ghee at the end, if you don't feel too guilty about it. Serve warm with saffron rice or peas pulao

Also, you might be interested in Meatballs with Ricotta in Tomato Sauce

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