This dish is one of our favorites.
Ingredients:
Spinach/Palak 1 bunch
Cashew or Paneer or Channa (quantity as desired and optional)
garlic 3 - 4 large pods (good to use garlic in winter)
green chilies 3 (adjustable as required)
Jeera 1/2 tsp
Cinnamon 2" stick
clove 2
cardamom 2
Garam Masala 1/4 tsp
salt to taste
oil 2 - 3 tbsp
Cut the root end of the bunch and clean the spinach completely. Mash or cut garlic into small pieces. No need to cut spinach into small pieces, just enough to fit it into blender. Now blend the spinach into paste. Heat a pan on medium and pour the 2 tbsp of oil. Once the pan is hot enough, put in jeera, cloves, cardamom and cinnamon. After a minute put in garlic and green chilies. Add more or less green chilies based on your spice level. After 2 minutes, add the spinach paste and stir. Cover the pan and let it cook for 5 minutes. Open the cover add 1/4 tsp of garam masala and salt as required. Cook the spinach until there is no raw smell. Now add water to get the desired consistency. Now add channa/paneer/cashew/potato. If you are using potato, cut into medium size pieces and boil. If you are using paneer you may cut it into pieces or shred it. If you are using channa make sure they are soaked over night and/or boiled. Don't over boil the potatoes/channa as they could be mashed. You also add the combination of any, like cashew and paneer or channa and cashew. Cover cook for a few more minutes. Palak curry is ready.
You can use it with chapati/naan or rice. Most curries when served hot taste the best. Enjoy!
