Friday, July 06, 2007

Palak Rangili

Palak Rangili is an original here. That declared let me tell you the story of its creation. Sujal, my nephew is a big fan of palak paneer. He can eat loads of it. I wanted him to have a new experience with luscious veggies that he can bite on when licking up the palak and it had to be colorful too. I mostly cook with whatever is on hand and rarely shop for ingredients dictated by a recipe before cooking. That makes the process all the more creative. That day I had pearl onions, tomatoes and palak. If you ask me thats not much but good enough to create a new dish.

  • 1 big bunch of spinach/ palak
  • 1/4 cup pearl onions
  • 10 cloves of garlic
  • 2 tomatoes quartered
  • 2 green chilies slit lenghtwise
  • 1 teaspoon cumin seeds
  • 1 piece cinnamon
  • 2 cloves
  • 6-8 black pepercorns
  • 2 teaspoon oil

First of all I blanched the spinach and pureed it. I got about 1 cup puree.

Then in a saucepan heated oil and add the cumin seeds, cinnamon, cloves, pepercorns and stirred. Next added the garlic and pearl onions and fried till pinkish. The quartered tomatoes went in at this point. Roasted them a bit. Then added the green chilies and palak puree. Boiled it for 2 mins and let it simmer for 10 mins. The outcome was a nice creamy and colorful palak dish. We christened it Palak Rangili. Don't you agree its the perfect name but you got to try this recipe right away and write to me your feedback.

I served it with Bajarichi Bhakari and some fruit. You can serve with any other roti hot and crisp off the stove or oven.


  1. Looks good. Must have tasted great with those little onions in it.

  2. luv those pearl onions first :))
    that must be bit of work huh
    cool recipe

  3. It is colourful! I would love that bite of juicy tomato along with silky palak..

  4. Difficult to decide whether the photos are nice or the dish itself is delicious.

  5. hey guys thanks for your comments.

    suganya you truely bring poetry into it.

    HKJ here after long?


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