Palak / spinach
corriander leaves for garnish
Red chilli powder
As per taste
Salt to taste
Chop the spinach coarsely and wash it well in water.
Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
Remove the spinach form hot water and immediately rinse it under cold water.
Put the spinach in a blender or food processor and coarsely grind it.. ( I like the taste of the coarse spinach in my mouth wen i eat it… :-))
Heat some oil in a vessel, add the jeera and let it splutter.
Grind the tomatoes and onions and keep them aside.
Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon