Spinach Palya
This recipe is prepared using beetroot, grated coconut, and just a few spices. With a few simple steps, you have a simple and delicious meal option for you in minutes. Pair with Rice/Chapati
Ingredients
- 30 g grated coconut
- 2 tbsp coconut oil
- 2 tbsp ghee
- 2 tbsp refined oil
- 2 tbsp groundnut oil
- 1 green chili (remove stem)
- 0.5 tsp hing
- 0.5 tsp jeera
- 12 curry leaves
- 0.25 tsp mustard seeds
- 0.75 tsp coriander powder
- 2 tsp salt
- 200 g cabbage (cutin3)
- 200 g beetroot (cutpeeled)
- 250 g spinach (wash)
- 90 ml water
Instructions
Add initial ingredients to jar
Add coconut oil, ghee, refined oil, groundnut oil, green chili, hing, jeera, curry leaves, mustard seeds, and coriander powder to The Upliance 2.0 jar. Select sauté mode at 100°C for 30 seconds. The device will now temper the spices.
The device will now cut and cook vegetables
Add cabbage, beetroot, and spinach to The Upliance 2.0 jar. The device will now cut and cook the vegetables at 95°C for 180 seconds with automatic stirring. Then continue cooking at 95°C for 600 seconds.
Add coconut and water
Add grated coconut and water to The Upliance 2.0 jar. The device will now cook the palya at 95°C for an additional 300 seconds with automatic stirring to ensure consistency.
The dish is ready
Once the cooking is complete, remove the lid and check for consistency. If necessary, use the device's simmer function for a further 300 seconds to reduce excess water. The Spinach Palya is ready to be served.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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