Dhaba Style Palak Sabji

By Hebbars Kitchen · 15 min

Ingredients

Instructions

1. Blend 2 tomatoes, 2 tbsp roasted peanuts, 10 garlic cloves, 1 inch ginger and ½ tbsp sesame into a smooth paste. Set aside.
2. Heat 2 tbsp oil in a pan, add a pinch of hing and sauté the chopped spinach for 5 minutes, until well cooked. Set aside.
3. In a kadai, heat 2 tbsp oil, then add ½ tsp cumin and 5 chopped garlic cloves and sauté well.
4. Add 2 chopped onions and sauté until golden brown.
5. Add 2 tbsp besan and sauté until aromatic.
6. On low heat, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt. Sauté until the spices smell aromatic.
7. Add the tomato-peanut paste and cook until the oil separates.
8. Add 1 cup water and adjust the consistency.
9. Stir in the cooked spinach and mix well.
10. Cover and cook until the flavours are absorbed.
11. For the tempering, heat 1 tbsp ghee, then add ½ tsp cumin, 1 tsp sesame, a pinch of hing and ½ tsp chilli powder.
12. Pour the tempering over the curry, add 2 tbsp crushed kasuri methi and ½ tsp garam masala, and mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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