Prep 20 m
Cook 20m


    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


    Hot garnish

    2gm red chillies

    2gm green chillies

    1 tsp cumin seeds

    1 tsp split Bengal gram

    A pinch of mustard seeds

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Ingredient Substitution Guide


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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