Palak Mooli
Saag
Spinach & Radish leaves
Wash and chop the leaves
Blanch spinach & radish leaves
Dip blanched leaves in cold water to retain the green colour
Drain water and transfer blanched leaves to a blender jar
Blend blanched greens to a coarse paste
Heat ghee in a pan. Add mustard seeds
Add chopped onions and saute
Add ginger garlic paste and chopped chillies
Add chopped tomato and saute
Add spinach radish paste
Add chilli powder, cumin coriander powder, garam masala and salt
Cook for a couple of minutes
Serve hot with bajra rotis
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