LAHSUNI DHANIYA PALAK
Spinach- 1kg (chopped)
Coriander- 500 gms (chopped)
turmeric powder- 1/2 tsp
jeera powder- 1/4tsp
hing- a pinch or two
salt- as required
sugar- 1/4 tsp (optional)
curds- 4 to 5 tbspn
whole cumin- 1/4 tspn
dried red chillies- 1 or 2
green chillies- 1 or 2 (chopped)
garlic - 12-15 cloves (crushed or finely chopped)
sesame seeds- 1/2 tspn.
Heat mustard oil ( 2-3 tbspn ), temper it with dried red chillies, cumin seeds, hing and 9
to 10 crushed garlic cloves. AS they turn brown add the chopped greens.
ON a medium flame keep stirring and cooking till the oil leaves the side.
next step is to add the curds, which has been beaten nice and smooth.
AT this stage increase the flame and as the water starts drying up, add salt.
I also add little sugar as I always feel it balances the taste. But it can be avoided.
I like mine bit overcooked and tangy. You may add less dahi and not overcook.
To finish the dish , in another pan heat little oil, temper with rest of the garlic and
sesame seeds and drizzle over the dish.
I did not have sesame in my kitchen yesterday so couldn't add.
MY RECIPE, MY STYLE