Spinach (palak) blanched 1 medium
Mixed sprouts 1 cup
Oil 3 tablespoons
Onion 1 medium
Garlic finely chopped 1 tablespoon
Salt to taste
Garam masala powder 1 teaspoon
Tomato finely chopped1 large
Fresh cream 1/4 cup
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Coriander-cumin powder 1 tablespoon
Chana masala powder 1 tablespoon
Red chilli powder 1 teaspoon
Ginger 1/2 inchJuice of ˝ lemon
Heat 2 tbsps oil in a deep non-stick pan. Heat remaining oil in another non-stick pan.
Roughly chop onion and add to the second pan and sauté well.
Add garlic to the deep pan and sauté till golden.
Place spinach leaves in a grinder jar and grind to a fine paste. Add this paste to the deep pan with 2 tbsps water and mix well. Add salt, garam masala powder and mix well.
Add tomato to the second pan and mix well.
Add cream to the deep pan, mix well and cook for 3-4 minutes.
Add ginger-garlic paste to the second pan along with sprouts, ˝ cup water, salt, turmeric powder, coriander-cumin powder, chana masala powder and red chilli powder and mix well. Cover and cook till the sprouts are done.
Cut ginger into strips and place in a bowl. Add salt and lemon juice and mix well.
Add 2 tbsps water to the second pan and mix well.
Transfer cooked spinach into a serving bowl. Top with cooked sprouts, garnish with ginger strips and serve immediately.