Palak Matar

PREPARATION

1. Heat 1.5 litres water in a heavy skillet, add 200 grams washed spinach and mix it well.
2. Blanch for 5 - 7 minutes on medium heat.
3. Remove it from heat and strain the spinach.
4. Wash it with cold water.
5. Heat 1 teaspoon oil in a pan, add 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 70 grams onions, 180 grams tomato and mix it well.
6. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
7. Remove it from heat and transfer this into a blender.
8. Blend it into a puree and keep aside.
9. Heat 1 tablespoon desi ghee in a skillet, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida and stir for 1 - 2 minutes.
10. Then, add the blended puree and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili and mix it well.
13. Now, add 70 grams green peas, 50 milliliters water and mix it well.
14. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Now, add the blended spinach puree and mix it well.
17. Add 1/2 teaspoon garam masala and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Serve hot.