Palak Papad Gravy

Method

1. 1

   Bring water to a boil in a pot, add the cleaned palak spinach and blanch for only 15-20 seconds. Immediately transfer to a bowl of cold water to cool down. Strain and squeeze out the excess water, add to a blender with ¼ Cup of water and blend to a smooth paste.

   WaterPalak (Spinach)

2. 2

   In a pan, heat oil and ghee and add the cumin seeds, fry for a few seconds until aromatic. Add the chopped garlic and green chillies and fry until the garlic turn golden brown. Add the onions and saute until they turn slightly golden in colour and add the ginger garlic paste. Saute until the raw aroma goes.

   Sunflower OilGheeCuminOnionGarlicGreen ChilliGinger Garlic Paste

3. 3

   Add the tomatoes and cook until soft and mushy. Add the powdered spices and seasonings- turmeric, red chilli powder, coriander powder, garam masala, salt and sugar. Add a splash of water, if needed. Cook the masalas for a few minutes.

   TomatoRed Chilli PowderCoriander PowderGaram Masala PowderSaltSugarTurmeric Powder

4. 4

   Add the palak spinach puree and mix. Adjust the consistency by adding the milk and water and simmer for 2-3 mins, until it reached the desired consistency.

   WaterMilk

5. 5

   Add the fried pappadum bits and Kasuri methi. Bring to a boil and switch off the heat. Serve it in a bowl. Garnish with crushed fried papad/appalam.

   Kasuri MethiFried Appalam