Serves: 4 portions
INGREDIENTS
· Spinach 2kgs
· Moong dal wadi 200gms
· Tomato 100gms
· Green chili 40gms
· Ginger 20gms
· Ghee 40ml
· Hing 5gms
· Cumin seeds 5gms
· Turmeric powder 4gms
· Fresh cream 50gms
· Besan 50gms
· Salt to taste
· Chopped coriander leaves 20gms
· Water as required
METHOD
1. Dip the spinach leaves in water and wash thoroughly twice.
2. Bring a large pot of water to boil and add the spinach to it.
3. After 2 minutes of boiling, turn off the flame and transfer the spinach to an ice water bath.
4. Remove the spinach and squeeze out as much water as possible.
5. Make spinach puree
6. Grind tomato, green chilies and ginger to a fine paste.
7. Add ghee in a pan and roast the wadi till it turns brown.
8. In a pan, add ghee, cumin seeds, hing, turmeric powder, and the tomato paste.
9. Add wadi, water, roasted besan and salt.
10.Saute and simmer further.
11. Add green coriander and cream.
12. Serve hot.
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