Ingredients:

• 250g – spinach, finely chopped
• 2 – onions, finely chopped
• 20g – Ginger Garlic paste
• 5g – white pepper powder
• 2 – tomatoes, finely chopped
• 5g – Black cumin seeds
• 4 tbsp – oil
• 50g – fresh dairy Cream
• salt to taste
• grated Ginger and Green chillies
• For Bottle Gourd raita:
• 1 small – bottle gourd, grated & boiled
• 400g – Yoghurt
• 2 tsp – Sugar
• 5g – Ginger
• 20g – Coriander leaves
• 1 – Green chilli
• 1/2 tsp – dried Mint powder
• salt to taste
• a pinch – black salt

Method:

1. Boil spinach in slightly salted water for 5 minutes while keeping the vessel covered.
2. Strain the boiled spinach and wash it in cold water. Keep it aside.
3. Take oil in a pan and add black cumin seeds and onions.
4. Add ginger garlic paste after onions are transparent in colour and cook for 2 minutes.
5. Add tomatoes and cook for 2-3 minutes.
6. Add boiled and cooled spinach, salt and white pepper powder and cook for 5-7 minutes.
7. Add cream and cook for 2-3 minutes.
8. Garnish with grated ginger and green chillies.
9. To make bottle gourd raita:
10. Grind together ginger, green chilli, sugar and coriander leaves.
11. Beat the yoghurt and add the paste.
12. Add boiled bottle gourd, salt, black salt and mix them well.
13. Add dried mint powder and serve it with masala puri or pulao.

Recipe courtesy of Vidhu