Ingredients:

• 2 bunches – fresh spinach, cleaned, destalked
• 1 inch – ginger, grated
• 1 – Clove garlic, grated
• 2 – green chillies, chopped very finely
• 3 or 4 sprigs – fresh coriander, finely chopped
• 1.5 tbsp – Mustard oil

Method:

1. Blanch spinach in plenty of boiling water. When leaves become limp and bright, drain off.
2. Hold under cold running water till it is completely cooled.
3. Grind to a smooth, thick paste and add a tbsp of water if required.
4. Mix ginger, garlic, green chilli, salt and oil in a small bowl, till well blended.
5. Pour over spinach and fold in till flavours are mixed into it.
6. Garnish with chopped coriander and serve.

Recipe courtesy of Saroj Kering