Palak Sabzi (Spinach Sabzi)

Ingredients

• 1 bunch Spinach
• 2 tbsp Sunflower oil
• 1 tsp Cumin seeds
• 1 unit/count Green chillies
• 1 unit/count Onions
• 1 tbsp Ginger garlic paste
• 1 tsp Turmeric
• 1 tsp Coriander powder
• 2 tsp Roasted Bengal gram flour
• 1 unit/count Tomatoes
• 1 tbsp Salt
• 2 tsp Curd
• 3 pinch Garam masala
• 1 tsp Kasuri methi
• 3 tsp Ghee
• 2 unit/count Dry red chillies
• 2 tbsp Young garlic

Instructions

1. 1Wash the spinach thoroughly and drain the excess water. Transfer it to a cooking vessel and boil for 3 minutes. Immediately transfer the spinach to a bowl of cold water to preserve its vibrant color.
2. 2Using a mixer grinder, puree half of the boiled spinach. Chop the remaining spinach into small pieces.
3. 3In a pan, heat 2 tablespoons of sunflower oil. Add 1 teaspoon of cumin seeds and 1 chopped green chilli. Sauté until fragrant, then add the chopped onions, ginger garlic paste, turmeric, and coriander powder. Sauté well.
4. 4Add the roasted Bengal gram flour to the pan and mix well over low heat. Add the chopped tomato, sauté well, and cook for 2 minutes.
5. 5Add the chopped spinach and its puree to the pan. Mix well, then add salt and a little water. Keep on low flame and add curd, mixing thoroughly.
6. 6Add garam masala and kasuri methi to the pan. Allow the mixture to boil. In a separate small pan, heat ghee and add cumin seeds and chopped garlic. Let the garlic turn brown, then add dry red chillies. Pour this tempering over the spinach sabzi.