Ingredients
- 3 Bunch Fresh Spinach/ Palak (Blanched and pureed to smooth)
- 0.5 cup Peas/ Matar (Boiled)
- 1-2 tbsp Cream (Or you may substitute with Malai)
- 1 tbsp Ghee
- 1 pinch Asafoetida/ Hing
- 1 tsp Cumin Seeds/ Jeera
- 1 medium onion (Finely Chopped) (optional)
- 2 medium Green Chili (Finely Chopped)
- 1 tsp Ginger (Grated) (optional)
- 1 medium Tomato (Finely Chopped)
- 0.5 tsp Red Chili Powder (or as per your taste buds)
- 1 tsp Salt (or according to taste)
Servings: people
Instructions
- Take 1 tbsp ghee in a pan and heat on high flame. When ghee is hot enough add jeera and let it cracker. Now add hing and finely chopped onion and fry until pink in color. Add green chili and ginger, fry for few seconds. Add tomato and fry until soft. Add red chili powder and mix well.
- Now add palak puree and let it boil. When a boil comes, add salt and reduce the flame to low. Cover the pan and leave for 7-8 minutes. Check if palak looks cooked and starts leaving sides, switch off the flame.
- Now add cream and mix well. If you are using malai, beat it well to smooth then add to palak gravy. Mix well.
- Switch on the flame and keep stirring until a boil. Add boiled peas and mix lightly.
- Switch off the flame and cover the pan. Leave for 5 minutes.
- Mix gently and garnish with cream. Serve hot with chapati, rice, paratha or naan.
Recipe Notes
- You may omit onion or ginger from recipe if you dont want to use it.
- Before adding malai or cream switch off the flame and mix well.
- Beat malai well to smooth before using it.
- Adjust chili and salt as per your taste buds.
“Be Vegetarian be Happy”
“Live and Let Live”
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