200gm shredded spinach leaves
3 tbsp clarified butter or ghee
100gm dill, chopped
100gm coriander leaves
Salt to taste
100 ml (1/3 cup) double cream
2gm green chilli, chopped
2gm red chillies
2gm green chillies
1 tsp cumin seeds
1 tsp split Bengal gram
A pinch of mustard seeds
1. Heat a non-stick fry pan with a tsp of clarified butter or ghee, and add spinach, dill and coriander. Cook on a medium heat to barely cook (sweat) the spinach, dill and coriander.
2. When the spinach is wilted or half done, add the cooking cream, ginger and green chillies. Season with salt to taste.
3. For the hot garnish, in a separate pan, heat the remaining butter or ghee and add red chillies, cumin and mustard.
4. When the mustard crackles, add the split Bengal gram. Add this tempering to the spinach. Serve hot with boiled rice.
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