Wash palak very well with a little salt and a pinch of turmeric powder 4 to 5 times. Drain it.
Blunch palak for 5 minutes. Once it is done. Drain it and keep the palak in a cool water. So that colour of palak remains green. Blend palak coarsely with green chilly, ginger, coriander leaves and garlic
Heat mustard oil. When the oil is hot...add cumin seeds and 1 dry red chilly. Fry for a few minutes. Add chopped onion. Fry till it become light brown in colour. Then add turmeric powder, red chilly powder, ginger and garlic paste.
Add blanch palak. Mix...well. Add salt to taste and garam masala.
Mix...well. No need of adding water. Cover and cook till the moisture evaprates. We want the curry should be in dry consistency. Add little ghee. It is optional.
Once it is done. Transfer to a serving bowl. Garnish with fried red chilly and fried garlic... It goes well with hot...roti's and nan......
