Lehsuni Palak

Ingredients:

For Gravy:

1 buch Palak/ Spinach

6-7 Garlic Cloves crushed or finely chopped

1 inch ginger

3 green chilli

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp garam masala

1 tsp Besan/Gram flour

Ghee or butter

Salt

For tempering:

1 tsp Ghee or butter

1-2 Dried red chilli

Cumin seeds

4-5 Garlic Cloves crushed or finely chopped.

Method:

Palak blanch:

Boil a water, add palak leaves in it. 

Boil it for 2 minutes. Drain the water. Remove the palak from it and put it in the cold water. It will help to retain the color.

Remove it from cold water and put it in the mixing jar.

For Gravy:

Add garlic, ginger, green chilli and blend it to smooth paste.

In a pan, heat a ghee or butter. 

Add cumin seeds, onion and cook it till onion turns golden brown.

Add besan to it and saute it till raw flavour of besan goes.

Add cumin powder, coriander powder and garam masala and mix it. Saute it on low flame.

Add palak puree. Mix and cook it for 3 minutes. 

Add water to adjust the consistency and again cook it till it simmers.

Once it is cooked , take out it in bowl.

In tadka pan, take 1 tsp ghee or butter heat it.

Add garlic , dried red chilli, cumin seeds.

Let it cook and then pour this over the palak.

Your lehasooni Palak is ready, Enjoy !!

Note:

If you are using butter then add less salt and butter already contains salt.

While making palak you can also use bay leave, cinnamon stick, kasuri methi.

We are using besan to get the thick consistency to the palak. 

In tadka, you can use sesame seeds(Til) as well.