Palak Ki Subzi

 

Ingredients:

    2 bunches spinach (approximately 1 lb or 500 gms)
    2 tbsps vegetable/ canola/ sunflower cooking oil
    1 tsp cumin seeds
    2 dry red chillies broken into 1" bits
    8-10 cloves of garlic chopped very fine
    1 large onion sliced very thin
    1/2 tsp red chilli powder (reduce if you want less heat)
    1/2 tsp turmeric powder
    1/2 tsp raw mango powder (amchoor)
    Salt to taste

Preparation:

    Chop off the stems on the spinach close to the roots and throw roots away. Wash the spinach very well under running water till absolutely clean.
    Drain fully (use a salad spinner if necessary) and then chop coarsely. Keep aside.
    Heat the oil in a deep pan on a medium flame. When hot, add the cumin seeds and cook till they stop spluttering. Now add the dry red chilli and allow to cook for 30 seconds or till darker.
    Add the finely chopped garlic and fry till it starts to turn a pale golden color. Now add the onions and fry till soft.
    Add the spinach and mix well. Cook uncovered till the spinach wilts slightly.
    Add all the spices and salt to taste. Stir well to mix all ingredients. Cook for another 3-4 minutes and turn fire off.
    Serve hot with a lentil dish like Masala Daal and Chapatis (for a vegetarian meal) or Dahi Gosht (lamb in yoghurt sauce) and Chapatis (for a non-vegetarian meal).