Palak Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a pan, heat 1 tablespoon of oil on medium heat. Once hot add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.

Step 2

Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until the onion starts to soften and becomes light pink in color.

Step 3

Add chopped spinach leaves. Mix and cook for 1-2 minutes or until wilted. Do not overcook otherwise spinach loses its green color.

Step 4

Let the mixture cool down slightly and then grind into a smooth paste.

Step 5

Wipe down the pan using a paper towel and heat the remaining 1 teaspoon of oil in it on medium heat.

Step 6

Once hot add chopped tomatoes. Cook until tomatoes are soft and mushy. Mash them with the back of the spatula.

Step 7

Add cumin powder, coriander powder and remaining salt. Mix and cook for a minute.

Step 8

Add prepared spinach puree and mix well.

Step 9

Add about ½ cup of water to the blender jar, swirl it around to clean up the excess gravy and add that water to the pan, mix. Let it come to a boil.

Step 10

Add crushed kasoori methi and garam masala. Mix well and simmer for 2 minutes.

Step 11

Adjust the gravy consistency by adding water or by simmering it for a few more minutes. Palak curry is ready to serve.