12 December 2012,23:27 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Discard stems and finely chop the palak, then wash leaves and drain.
  • Cook with ½ cup water for about 5-7 minutes. Remove from heat, cool and blend to a puree.
  • Heat ghee in a wok or large pan, add jeera, stir over medium heat until they begin to pop.
  • Add onions, ginger and garlic paste, saute for 2 minutes or until translucent and glossy.
  • Add coriander, red chilli, turmeric powder, salt and sugar. Stir for a minute on low flame.
  • Then add the radish and salt, stir-fry until dry.
  • Add the spinach, stir-fry until the oil leaves the sides and it turns dry.
  • Now add milk, sprinkle the garam masala, stir, cook for another 5-7 minutes. Adjust the seasoning & remove from fire.


  • 500 grams spinach (palak)
  • 1 mooli (white radish) - peeled & cut into thin round slices 
  • 75 ml Cooking oil 
  • ½ teaspoon cumin seeds 
  • 2 onions - finely chopped 
  • 2 teaspoon ginger paste 
  • 3 flakes garlic - crushed 
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon tumeric powder
  • ½ teaspoon garam masala
  • Salt to taste
  • ¼ teaspoon sugar
  • 200 ml milk


  • 1" piece ginger - cut into thin match sticks
  • 3 fresh red or green chillies - Discard the seeds and cut into thin strips

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