And I’m back!
After lot of travelling and great family time, I am back to same old kitchen and same old routine. But I have always learned new things when I travel or visit new places. I would definitely advice everyone to take time out once in a while and go on a holiday with family.
One more spinach recipe from my kitchen and yes it is pretty easy and simple dish. I love yogurt based gravies. This one is with sesame seeds. Try out yourself and you will make it a regular on your menu.
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Serves 2 persons
4 cups of spinach
1/2 cup roasted sesame seeds
2 tbsp jaggery
1 cup plain yogurt
10 cloves of garlic (chopped)
1 tbsp fennel seeds
1/4 tsp asafoetida (hing)
1 red chilly, 3-4 green chilly(cut length-wise)
1 tsp coriander powder, 1/2 tsp red chilly powder, 1/4 tsp turmeric powder
1 tbsp oil, 1 tsp ghee
- Wash the spinach. In excess boiling water (in deep vessel) with 1 tsp salt, put spinach leaves for 2 minutes. Remove the spinach leaves and immerse in cold water for about 5 minutes. Squeeze the water from spinach with the help of your palms. This process is called blanching. Cut the blanched spinach.
- Blend roasted sesame seeds and jaggery togather.
- Beat the yogurt and keep aside.
- Heat oil and ghee in a non-stick pan. Add chopped garlic, fennel seeds and green chilies and red chilly. Saute it till garlic is slightly brown. Add coriander powder, turmeric powder, red chilly powder and salt. Mix it. Add blanched spinach. Mix well . Allow it to cook for around a minute.
- Add half of the jaggery and sesame powder. Mix well. Cook for 2 minutes and add beaten yogurt. Mix well and add remaining sesame seed mixture. Mix well and let the gravy be little thick and put off the heat.
Serve it hot with steamed rice or hot rotis.
Tip: Use the water in which you have blanched spinach as stock in gravies and soups.
You can mix sasame-jaggery mixture in yogurt and put in finally in curry.