Palak Curry

Spinach – 2 bunches, finely chopped

Onions – 3, finely chopped

Water – ½ litre

For the masala paste:

Fresh coconut – ½ coconut

Coriander seeds – 1 tbsp

Turmeric powder – ¾ tsp

Red chilli powder – 2 tbsp

Tamarind – lemon-sized piece

Other ingredients:

Boiled toor dal – 2 katoris

Water – 1 cup

Salt to taste

For tadka

Coconut oil – 3 tbsp

Garlic – 7 cloves

Cook spinach with onions and water till soft.

Grind coconut, coriander seeds, turmeric, chilli powder, and tamarind into a fine paste.

Add paste and boiled dal to spinach. Add water and salt. Simmer well.

Prepare garlic tadka in coconut oil and pour over. Cover and rest 5 minutes.

Tomato Rasam

Gingelly Oil - 1 tbsp.

Mustard - 1 tsp

Cumin - 1 tsp

Dry Red Chilli - 1

Curry leaves

Garlic - 3 cloves, crushed

Turmeric - 1 tsp

Rasam Powder - 1 tbsp.

Pepper powder - 1tsp

Tamarind Juice - 1 cup

Tomato - 3, pureed

Salt

Ghee - 1 tsp

Cilantro

Heat Gingelly Oil in a pan. Temper Mustard, Cumin, Dry Red Chilli and Curry leaves.

Add crushed Garlic clove and sauté for a few seconds.

Add in Turmeric, Rasam and Pepper powder and sauté for few seconds.

Add in Tamarind juice and Tomato puree along with 1 cup Water and required Salt. Let it all come to a roaring boil. Let boil for 2 min. Turn off heat and add in Ghee and Cilantro.

Enjoy!

Creamy Palak Paneer

https://www.youtube.com/watch?v=v5An3aQX1qY