Hello All,
Welcome to the blog, and apologies for disappearing yet again. I made this sabji long long ago but got around to posting the recipe only today (ah! the perils of entrepreneurship)!
This is a simple and tasty (and elegantly sneaky!) way to get a lot of spinach into anyone who claims they don't like it. Here we go!
Ingredients:
Spinach - 1 bundle
Besan (chickpea flour) ~ 4 tbsp
Onions - 3
Garlic paste (optional) - 1 tbsp
Green chilli - 1
Salt - to taste
Oil - 6 tbsp
Turmeric - 1 tsp
Cumin seeds and asafoetida (for tadka/sauteing)
Groundnuts - optional
Welcome to the blog, and apologies for disappearing yet again. I made this sabji long long ago but got around to posting the recipe only today (ah! the perils of entrepreneurship)!
This is a simple and tasty (and elegantly sneaky!) way to get a lot of spinach into anyone who claims they don't like it. Here we go!
Ingredients:
Spinach - 1 bundle
Besan (chickpea flour) ~ 4 tbsp
Onions - 3
Garlic paste (optional) - 1 tbsp
Green chilli - 1
Salt - to taste
Oil - 6 tbsp
Turmeric - 1 tsp
Cumin seeds and asafoetida (for tadka/sauteing)
Groundnuts - optional
Heat about 2 tbsp oil in a shallow vessel (I prefer non-stick cookware)
Chop the chilli coarsely
Once the oil is hot, add cumin seeds and asafoetida
Add garlic paste (or chopped garlic, if you prefer that) and the chilli to the oil. Roast for a short while
Add the spinach, salt and turmeric
Cook until the spinach is soft and dark green in colour
Add it to the mixer and grind it fine
This is how it will look (note: it reduces in size a lot but use a big jar to accommodate the besan you'll be adding later).
Add about 100 g besan, water and grind to a smooth paste (it should be the consistency of molten chocolate, not too runny, not too thick).
Now, chop the onions coarsely and divide roughly into two equal portions
Add oil and once hot, add asafoetida, cumin seeds and onions
While the onions get brown, grease a flat vessel (I prefer the back of my plate as it's convenient later on)
Add the spinach besan paste to the sauteed onions
Stir vigorously and continuously to avoid formation of lumps.
Once it becomes a sticky ball in the centre of the vessel (and that's why, I prefer non-stick cookware), put it on the greased plate and spread out flat. Allow to cool to room temperature.
Once it has cooled down, cut into finger size pieces using a blunt butter knife.
Add some oil to a shallow vessel
And saute the onions
Add groundnuts and roast until groundnuts are dark brown
Add the steamed spinach-besan chunks and roast till the edges of the chunks get sligthly brown
YUMMY spinach-besan sabji is ready.
Approximate cooking time 40 mins
