This is Recipe for preparing at home restaurant style Mughlai Shahi Palak; a main course vegetable preparation, using Spinach.
1 Small Bunch of Spinach
1 Big size Onion (Shredded)
1” Ginger (shredded)
2-3 Green Chilies (chopped)
1 Tea spoon Garam Masala
½ Tea spoon Black Pepper
1 Table spoon Khas Khas [Poppy Seeds] (soak in Milk and grind)
¼ Cup Milk
2 Table spoon Fresh Cream
1 Table spoon Ghee
Salt to taste
Wash Spinach and keep aside. Soak Khas Khas in the Milk.
Heat the Ghee in a Kadhai and then add the shredded Onion, Ginger and Green Chilies. Then fry till the color changes in to light brown.
Then add Garam Masala, Salt and Spinach. Mix it well and cover with a lid and cook for 10-15 minutes. (Please note do not add Water) and then keep it aside for 8-10 hours.
After this grind it and then add grounded Khas Khas and Milk and cook the Spinach till it becomes thick. Before serving add Fresh Cream and mix it well.
Serve with Parathas.