Ingredientes para 4 personas<\/strong><\/p>\n\n\n\n500 g espinacas hojas frescas<\/p>\n\n\n\n
2 boniatos<\/p>\n\n\n\n
1 cebolla peque\u00f1a<\/p>\n\n\n\n
2 cm de gengibre fresco, rallado<\/p>\n\n\n\n
2 cucharaditas de ghee<\/p>\n\n\n\n
1\/2 cucharadita de semilla de cumino<\/p>\n\n\n\n
1\/2 cucharadita de semillas de hinojo<\/p>\n\n\n\n
1\/2 cucharadita de semilla de cilantro<\/p>\n\n\n\n
1 cucharadita de Parsi Masala (ver abajo) o curry<\/p>\n\n\n\n
2 o m\u00e1s cucharadas de nata<\/p>\n\n\n\n
Para marinar los boniatos<\/strong><\/p>\n\n\n\n4 cucharadas de aceite de s\u00e9samo (no tostado) o aceite vegetal neutral<\/p>\n\n\n\n
1 cucharada de salsa de soja<\/p>\n\n\n\n
1 cucharada de sirpo de arce<\/p>\n\n\n\n
1\/4 cucharadita de chile (opcional)<\/p>\n\n\n\n
sal<\/p>\n\n\n\n
Preparaci\u00f3n<\/strong><\/p>\n\n\n\nPrecalentar el horno a 175\u00b0C<\/p>\n\n\n\n
Pelar los boniatos, cortarlos en dados de 2 cm y echarlos en el molde (20 x 20 cm). Hacer de la salsa de soja, el aceite de s\u00e9samo, (el chile), el sirope de arce una marinada y mezclarla muy bien con los dados de boniatos. Salar ligeramente y meter en el horno 20 – 25 minutos a 175\u00b0C. No deben ser muy blandos, sino se deshar\u00e1n y no queremos una papilla.<\/p>\n\n\n\n
Lavar las espinacas y cortarlas en piezas gruesas. Pelar el gengibre y la cebolla y picarlos finos.<\/p>\n\n\n\n
Calentar el ghee en una olla. Moler las semillas de cumino, cilantro e hinojo \u00abgrueso\u00bb en un mortero y tostar las especias en el ghee. A\u00f1adir la cebolla y el gengibre. Remover y dejar que se ablanden. A\u00f1adir las espinacas, salar ligeramente y dejar a fuego lento hacerse durante 10 minutos, removiendo de vez en cuando.<\/p>\n\n\n\n
Sacar los dados de boniato del horno y mezclar con las espinacas. Verter la nata y ta mezcla de especias que prefieras (curry o Parsi Masala). Rectificar de sal.<\/p>\n\n\n\n
Servir con arroz basmati y listo para devorar. Delicioso!<\/p>\n\n\n\n
Parsi Masala<\/strong><\/p>\n\n\n\nHace una diferencia tremenda si preparas t\u00fa una mezcla de especias, un masala. Es cierto, se necesitan muchas especias para hacerlo, pero se repiten!<\/p>\n\n\n\n
2 cucharadas de semillas de cilantro<\/p>\n\n\n\n
1 cucharada de semillas de cumino<\/p>\n\n\n\n
3\/4 cucharadita de granos de mostaza negra<\/p>\n\n\n\n
1\/2 cucharadita de semilla de hinojo<\/p>\n\n\n\n
1\/2 cucharada de pimienta negra en grano<\/p>\n\n\n\n
2 anis estrellas<\/p>\n\n\n\n
1\/4 cucharadita de clavo<\/p>\n\n\n\n
1\/4 trozo de un palito de canela<\/p>\n\n\n\n
1\/2 cucharada de cardamomo verde capsulas<\/p>\n\n\n\n
2 hojas de laurel<\/p>\n\n\n\n
1\/4 cucharadita de hilos de azafr\u00e1n<\/p>\n\n\n\n
1\/2 cucharadita de nuez moscada, rallada<\/p>\n\n\n\n
Precalentar el horno a 110\u00b0C<\/p>\n\n\n\n
Esparcir todas las especias en una bandeja – excepto la nuez moscada y el azafran. Dejar tostarlas en el \u00abultimo carril\u00bb en el horno, abajo, durante 30 minutos. Remover de vez en cuando para que no se quemen. 5 minutos antes de terminar, espolvorear el azafran y la nuez moscada encima. Despu\u00e9s sacarlas del horno. Dejarlas enfriar y molerlas con un molinillo de especias.<\/p>\n\n\n\n
Meter el Parsi Masala en un tarro con tapa, cerrarlo bien. Se mantiene bien durante 3 meses. Receta original proviene de Julie Sahnie.<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n","protected":false},"featured_media":6464,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390],"class_list":["post-6463","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es"],"acf":[],"yoast_head":"\n
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