Back at home in India, I was organizing spinach leaves in a big airy container… I didn’t much bother about where to use that much quantity, thinking that ‘Palak-Paneer’ or ‘Spinach Paratha’ was going to be on the plate sometime soon!
But I felt a bit of shock when one of my aunts declared that she was planning to make ‘Gobhi-Palak Curry’ to go along with Phulka Roti in lunch the next day. Having tried many combo with spinach, it was quite a new one to me! I was so curious to note down the recipe and so I sticked next to the kitchen platform on time…
It was kind of a simple home-curry (which I call ‘everyday’ curry). Just the combination of ingredients attracted me! When it was served and I took the 1st bite, I found it a way too sweet for me… So I preferred to eliminate the sweet factor (jaggery, in original version) completely… But I must say, it’s a super-nutritious curry which is now included in my favorite list :)
1 Cauliflower Head, medium
1 bunch Spinach Leaves
1/2 tsp Garam Masala
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Roasted Cumin Powder
Salt, to taste
2 tbsp Cooking Oil
1/2 tsp Cumin Seeds
1/4 tsp pinch of Hing
Water, as required
STEPS TO FOLLOW:
- Wash and remove stems from cauliflower. Take out the florets and chop them into small dice-sized pieces.
- Clean spinach leaves and chop them nicely.
- Heat oil in a big kadai and add cumin seeds.
- Once it crackles, add hing and chopped cauliflower along with some water, salt and turmeric powder.
- Let it cook covered for 7-8 mins and then add chopped spinach along with all the spices.
- Mix everything well and cook it uncovered for 10 mins (or until spinach is almost mushy).
- Serve hot with Phulka Roti.