Spinach with garlic

 Ingredients

 1 Bunch Fresh spinach (washed and cleaned)

6 Cloves Garlic

1 inch Ginger  

3  Green chilies

 1 tbsp  ghee  

 Salt to taste

For Tadka

6 Cloves Garlic, finely chopped  

1 tbsp  Ghee

1 tsp Cumin seeds 

2  Red chilies

 

Preparations

Blanch the cleaned spinach for about 1 minute, drain the excess water and transfer the boiled spinach to an ice bath.

Transfer it into a blending jar along with garlic, ginger and green chilies. Blend everything into a smooth paste.

In a kadhai melt the ghee and place it on medium heat. Add the blended spinach mixture add salt and cook for 5 minutes or until it forms a smooth uniform mixture.

Turn off the flame and transfer the palak into a serving bowl.

Add ghee into the tadka pan, add some cumin seeds and let it crackle on low flame. Now add the finely chopped pieces of garlic and fry them in the ghee till they are golden, finally add the whole red chilies and turn off the flame.

Add this prepared tempering over the palak gravy and do not stir it as it is visually attractive. Serve with ghee parathas.

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