Palak Gobhi

 :

1 medium-sized cauliflower, cut into florets
500 grams fresh spinach (palak), washed and chopped
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped (adjust to taste)
15 grams ginger garlic paste
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
15 grams Salt
30 ml refined oil or ghee
Fresh coriander leaves for garnish

 Instructions:

1. **Blanch Spinach:**
   Bring a pot of water to boil. Add the chopped spinach and blanch for 2-3 minutes. Drain and transfer the blanched spinach to cold water to retain its green color. Blend the blanched spinach to a smooth paste.

2. **Parboil Cauliflower:**
   Parboil the cauliflower florets in salted water for about 3-4 minutes. Drain and set aside.

3. **Sautéing Onion and Tomatoes:**
   Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   Add finely chopped onions and sauté until they turn golden brown.
   Add ginger garlic paste and sauté for a minute until the raw smell disappears.
   Add finely chopped tomatoes and cook until they become soft and the oil starts separating.

4. **Adding Spices:**
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

5. **Palak Paste:**
   Add the spinach paste and cook for 2-3 minutes, allowing the flavors to blend.

6. **Combining Cauliflower:**
   Add the parboiled cauliflower florets to the spinach mixture. Mix well.

7. **Simmering:**
   Let the curry simmer for 5-7 minutes on low heat, allowing the cauliflower to absorb the flavors of the curry.

8. **Garnish and Serve:**
   Garnish with fresh coriander leaves and serve hot with rice or Indian bread (roti, naan).

Enjoy your Palak Gobhi as a wholesome and flavorful vegetarian dish!