Palli Saag & Machi – Food Fusion - Pakistani's No 1 Quick Recipe Platform
A traditional Palli Saag & Machi recipe made with simple ingredients and rich taste. #HappyCookingToYou #FoodFusion #Fish #saag #winter
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Ingredients
- Kur’ro Fish (Rohu carp) 1 kg
- Iodized Himalayan pink salt 1 tsp
- Lemon juice 1 & ½ tbs
- Lehsan (Garlic) crushed 1 tbs
- Sabut Dhania (Coriander seeds) crushed 2 tbs
- Lal mirch powder (Red chilli powder) ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Iodized Himalayan pink salt ½ tsp or to taste
- Ajwain (Carom seeds) ¼ tsp
- Kasuri methi (Dried fenugreek leaves) 1 tsp
- Desi ghee or Cooking oil ½ Cup
- Pyaz (Onion) sliced 2 medium
- Tamatar (Tomato) pureed 2 medium
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Sabut Dhania (Coriander seeds) crushed ½ tsp
- Water 2 Cups
- Imli pulp (Tamarind pulp) 1 tbs
- Water 3 Cups
- Palli/hare Channay ka saag (Chickpea leaves) 750g
- Palak (Spinach) chopped 500g
- Tamatar (Tomato) pureed 3 medium
- Hari mirch (Green chillies) 3
- Imli pulp (Tamarind pulp) 2 tbs
- Chawal ka atta (Rice flour) 1 tbs
- Desi Ghee or Olive oil ¼ Cup
- Lehsan (Garlic) crushed ½ tbs
- Sabut lal mirch (Button red chillies) 4
- Hari mirch (Green chillies) sliced 2
- Hara dhania (Fresh coriander) chopped as required
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