Ingredients:

• 2 bunches – Spinach
• 1/2 bunch – Fenugreek leaves
• 1 tbsp – Rice powder
• 5 – Green chillies
• 5 Cloves – Garlic
• 3 cm piece – Ginger
• 1 tsp – Cumin seeds
• A pinch – Asafoetida
• 1/2 tsp – dry coriander powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – Curd
• 1 or 2 cup – water
• 2 tbsp -mustard oil
• 2 tsp – salt

Method:

1. Clean palak and methi, chop and the boil both with green chillies in a little water till tender.
2. Mash into a paste using a blender.
3. Finely chop ginger and garlic.
4. Heat oil in a frying pan, add garlic and ginger saute well, and add cumin seeds and asafoetida.
5. Add the mashed paste, turmeric powder, dry coriander powder and salt.
6. Add required amount of water and bring to boil.
7. Now add rice powder dissolved in water.
8. Cover and cook for about 8 to 10 minutes on slow fire till the gravy is thick.
9. Garnish with pure ghee and serve hot with roti or steamed rice.

Recipe courtesy of Rajni Agarwal