ingredients

1 bunch spinach
1 onion, chopped
2 tomatoes, diced
1 cup Phool Makhana
1 tspn Cumin
1 tspn Garam Masala
0.5 tspn chilli powder
1 Cinnamon stick
0.5 tspn Turmeric
0.25 cup Milk
1 Tblspn Ghee
alt to taste
method
!oughl" chop the spinach and rinse it care#ull" in a bowl o# water. Place into a saucepan
with the tumeric. The water le#t on the spinach will be su##icient #or cooking it. Co$er and
cook until the spinach is wilted and almost cooked. %sing the immersion blender, blend
until semi smooth.
&n a pan, toast the phool makhana in a pan with a little ghee until lightl" brown '"ou can
toast them in a dr" pan i# "ou pre#er(. !emo$e and keep aside.
&n the same pan with the remaining ghee, toast the cumin until brown. )dd the onions
and cook until transparent.
)dd the tomatoes and cook until the" lose most o# their li*uid. Then add the spices + the
turmeric, garam masala, Cinnamon stick, chilli powder and salt to taste + and the water.
Mi, and allow to simmer #or 1 + 2 minutes.
)dd the spinach and the milk and simmer #or another - minutes. )dd the toasted Phool
Makhana to the spinach gra$". .ring to the boil, simmer #or a moment, remo$e #rom heat
and ser$e.