Palak Besan Ki Sabji (Spinach Besan Curry)

Ingredients

• 300 grams spinach, finely chopped
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped
• 1 tablespoon besan (gram flour)
• 1 teaspoon hing (asafoetida)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 3/4 cup water
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Wash the spinach thoroughly under running water. Drain the excess water, finely chop the spinach, and set it aside.
2. Place a pan over medium heat and allow it to dry completely. Add 3 tablespoons of oil.
3. Once the oil is hot, add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds. Allow them to crackle. Add 1 teaspoon hing (asafoetida) and stir for a few seconds.
4. Add the minced garlic and sauté until lightly golden.
5. Add the chopped onions and cook over medium heat for 5–6 minutes, until soft and lightly golden.
6. Add the grated ginger and chopped green chilies. Cook over low heat for another 2–3 minutes.
7. Add the chopped tomatoes and cover the pan. Cook over low heat for 5–6 minutes, until the tomatoes become soft and mushy.
8. Add 1 tablespoon besan (gram flour). Cook over low heat for 3–4 minutes, stirring frequently, until the raw smell disappears.
9. Add turmeric powder, red chili powder, and salt. Mix well and cook over low heat for a couple of minutes.
10. Add cumin powder and coriander powder. Mix well and cook for another 2–3 minutes to allow the spices to cook.
11. Increase the heat to high and add half of the chopped spinach. Mix well, then add the remaining spinach and stir until combined.
12. Cover the pan and cook over low heat for 7–8 minutes. Stir occasionally if needed.
13. Add 3/4 cup water and mix well to create the desired gravy consistency.
14. Add 1 teaspoon sugar and stir well. Cover the pan and cook over low heat for another 2–3 minutes.
15. Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.