Spinach and Cauliflower Curry /Palak and Gobi Subzi

Spinach is a very healthy vegetable. Spinach and Cauliflower Curry is a tasty recipe to go well with Rice, Roti etc

Ingredients

Spinach (Palak) – 2 cups (finely chopped and packed tightly

Cauliflower – 250 Gms (split into small florets and dipped in salt water

Oil – 2 tbsp plus an additional 1 ½ tsp

Cumin Seed (Jeera) – 1 tsp

Onion – 1 (finely chopped)

Crushed Ginger and Garlic – 1 tsp

Green Chill -2 (finely chopped)

Tomato – 1 (finely chopped)

Red Chilli Powder – 1 tsp

Jeera Powder – ½ tsp

Haldi – 1/8 tsp

Salt to taste

Kasoori Methi (Dry Fenugreek Leaves) – 1 tsp

Method

Heat ½ tsp of Oil in a pan and sauté the Palak for a couple of minutes in medium flame with a pinch of salt. Transfer to a bowl.

Heat 1 tsp of Oil in the same pan.  Add the washed cauliflower florets. Spinkkle some Salt and Haldi.

Sauté them for 4 to 5 minutes till the Spinach is cooked almost 90 percent. Keep aside.

Rinse the pan, dry it and heat 2 tbsp of Oil in the pan. Add Cumin Seed and allow it to crackle.

Add Onion, crushed Ginger and Garlic, Green Chillies. Sauté it till the Onion becomes translucent.

Add Tomato, Chilli Powder, Jeera Powder, Haldi Powder, Salt and Kasoori Methi.  Mix well. Add ¼ cup of water. Cover the pan with a lid and simmer for a couple of minutes.

Mash the Tomatoes.

Add the sautéed Cauliflower and Spinach. Add ½ cup of water. Adjust Salt.

Mix well and cook for 3 to 4 minutes. Adjust the consistency as required.

Done!

Note:

Salt is added while sautéing the Spinach and Cauliflower. So, adjust the salt properly at the end.