Ingredients
- I blanched the palak leaves in hot water, so as to preserve some
- colour, and I also sauted them in the masala for 2-3 min (as my MIL
- sticked to this method for taste), I used refined oil and curd/yogurt
- instead of cream....to make it as healthy as possible. You can use ghee,
- dalda, or even butter if you are in the mood for a total indulgence and
- use thick cream instead of curd/yogurt. I like my gravy to be a bit
- thick, if you would like to thin it out....you can use milk, water, or
View Full Recipe at Cooking is Easy
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement