PALAK 2 in 1

Hey, here's an easy healthy recipe that you can dish out in minutes. Don't fret if you have that big bag of spinach in the fridge. I know.....you have to come up with umpteen number of creations to finish that huge bag. Today I am sharing a recipe which can be used to make two dishes, hence the 2 in 1, each of which has a personality of it's own.

PALAK CURRY:





Palak/Spinach - 3 cups, chopped roughly
Onion - 1 medium or 1/2 big, chopped
Tomato - 1 small chopped
Ginger-Garlic Paste - 1 Tbs
Tomato paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilly Powder - 2 tsp or according to level of spice preferred
Coriander Powder/Dhania Powder - 2 tsp
Garam Masala Powder - 1 tsp
Whole Cinnamon/ Chakke - 2 one inch pieces
Whole Clove/ Lavang - 2
Whole Cardamom/ Elachi - 1
Red Chilly flakes - 1/2 tsp (optional)
Jeera - 2 tsp
Oil - 2 Tbs
Salt to taste

- Heat Oil in a kadai. When hot, put in the whole garam masalas (cinnamon, cardamom and cloves). When they turn aromatic, put in the jeera and wait for it to splutter.
- Now, sprinkle the red chilly flakes and fry for a few seconds.
- Add onions and fry till it turns transparent and then mix in the ginger-garlic paste. Fry for 2 mins and add the chopped tomatoes. Fry till the tomato is cooked and turns mushy. Mix in the tomato paste.
- Add all the dry masala powders, except garam masala powder.
- Add salt and fry for a few more minutes.
- Now, add the chopped spinach and fry till the palak cooks and blends with the masala. Will take about 7-10 minutes.
- Finally sprinkle garam masala powder and check for salt.

This curry can be served with parathas, chappathis or puris.


You can also use this curry to make PALAK BHATH with left over rice. Just take Rice in a kadai, add the necessary amount of the curry and mix till heated thoroughly. Serve with Papad or chips.