[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

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Aloo Palak (with methi)

INGREDIENTS

2 bunches spinach
1 bunch fenugreek leaves
1 medium sized tomato
3 medium sized potatoes
1 tsp salt (or as desired)
1 tbsp tomato purée paste
1 tsp garlic paste
1 1/2 tbsp curry masala powder (or substitute for this)
1 tsp whole cumin
1/3 cup cooking oil/ghee

Substitute for curry masala powder:
1 tsp chilli powder
1 tsp crushed chilli flakes
1/2 tsp crushed coriander
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1/4 tsp paprika powder

METHOD

- wash and cut the spinach and fenugreek leaves
- peel and chop the potatoes in chunks
- finely chop the tomato
- add cooking oil/ghee to the pan on a high flame and add in the garlic paste and salt
- mix together and than add in the curry masala powder (or the substitute) and mix well for 1 minute.
- once spices are mixed properly add in the chopped tomatoes, tomato paste and a little bit of water
- mix well and than add in the potatoes and cook for a few minutes
- after few minutes of cooking potatoes add in the spinach, fenugreek leaves and 2 1/2 glasses of water
- keeping the flame on full allow to reach boiling point than cover and cook on low to medium flame until the potatoes are cooked
- this should take 15-20 minutes and once potatoes are cooked take them out in a plate and put aside
- allow the spinach and fenugreek leaves to cook on low to medium flame until they are fully cooked. This should take 30-40 minutes
- once spinach and fenugreek leaves are cooked add in the potatoes and whole cumin and dry up any excess water until the oil separates.
- your aloo palak with methi is now ready to be served. Serve with roti or naan. Enjoy!