Lahsuni Dhaniya Palak/ Spinach with garlic & coriander by Aparna Bose
Thanks to Aparna Bose for this recipe. Pic Courtesy – Gograshe.
Aparna Bose is a home cook and also the Proprietor of Gograshe – a food catering organization.
Ingredients:
- Spinach- 1kg (chopped)
- Coriander- 500 gms (chopped)
- Turmeric powder- 1/2 tsp
- Jeera powder/cumin powder- 1/4tsp
- Hing/asafoetida- a pinch or two
- Salt- as required
- Sugar- 1/4 tsp (optional)
- Curd- 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.
Preparation
- 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.
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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.