Gobi Palak

 Ingredients

Cauliflower Florets – 3 cup

Spinah/Palak – 1 bunch

Onion – 1 ¼ cup, chopped

Green Chilly -2, finely chopped

Tomato – 1, chopped

Cumin Seeds – ½ tsp

Ginger-Garlic Paste – 1 tbsp

Coriander Powder – 1 ½ tsp

Red Chilly Powder – ½ tsp or to taste

Turmeric Powder – ¼ tsp

Kasoori Methi Leaves/Dried Fenugreek Leaves – ½ tsp

Vegetable Stock/Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Preparation

Boil cauliflower florets in a salted water. Add turmeric powder to it and cook till florets are done well. Remove and drain well. Keep aside.

In a heated pan, add palak and sauté till it gets softened. When cools down, grind to fine paste and keep aside.

In a skillet, heat oil. Add cumin seeds, when pops up, add onion and sauté till soft. Add tomatoes and sauté well. Add masalas: coriander powder, red chilly powder and fry for a minute. Turnoff flame let it cools down and grind to fine paste. In the same skillet, add grinded masala paste. Add green chilly and ginger-garlic paste. Add kasoori methi leaves to it. Pour 1 cup of vegetable stock/water and combine well. Add cooked cauliflower florets and palak paste and mix well. Close lid and cook for 10-15 minutes or until gravy thickens under medium heat.