Serves: 2 to 3 persons
Time: 20 minutes
Ingredients:Spinach 1 medium bunch
2 cups thick and sour Buttermilk (beat yogurt and mix with little water)
¼ cup cooked Peanuts (soak peanuts for 5-6 hours and pressure cook)
For tempering: 1 tsp Ghee, ¼ tsp Mustard seeds, ¼ tsp Cumin Seeds, ¼ tsp Turmeric Powder
3-4 Curry Leaves
1 tsp Ginger Paste
3 green Chilies, Finely Chopped
Salt to taste
Method:
1) Wash spinach and pluck the leaves. Finely chop Spinach leaves.
2) In a wok, heat 1 tsp Ghee. Add mustard seeds, Cumin Seeds, Turmeric Powder, Ginger paste, chopped green Chilies, curry leaves. Then add boiled Peanuts and sauté.
3) Stir peanuts for about 30 seconds. Then add finely chopped spinach and let it cook on medium heat. Do not cover the wok while cooking spinach.
4) Once Spinach is done, lower the heat and add buttermilk to it.Keep stirring until curry starts boiling. If you stop stirring, you will not get the desired smooth curry like texture. At the end, add required amount of salt.
Serve hot with chapatti or white Rice.
Note:
1) If buttermilk has less sourness, add little tamarind pulp in the curry.
