Palak gravy made with fresh spinach leaves tempered with garlic cloves and mild spices.LEHSUNI PALAKIngredients1 large bunch spinach (palak), cleaned1½ tablespoons finely chopped garlic (lehsun) Fried garlic for garnishingSalt to taste 1 tablespoon oil1 tablespoon butter2 green chillies, finely chopped1 medium onion, finely chopped1 teaspoon garam masala powder½ teaspoon dried fenugreek leaves (kasuri methi) powder2 tablespoons fresh cream + for drizzling Method1. Blanch spinach leaves in boiling salted water for a minute. Remove from heat and refresh in ice cold water.2. Squeeze excess water and blend to a fine puree with some water. 3. Heat oil and butter in a non-stick pan. Add garlic and sauté till lightly browned. 4. Add green chillies and onion, mix and sauté till onions are lightly browned. 5. Add spinach puree and mix well. Add ½ cup water, stir and bring to a boil. 6. Add garam masala powder, salt and dried fenugreek leaves powder and mix well. Add cream, mix and cook for a minute. 7. Drizzle some cream on top, garnish with fried garlic and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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