1 kg Spinach (Palak)
1/2 Kg Dill Leaves ( Suva )
2 Onions (finely chopped)
1 tbsp Ginger paste & Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Salt to taste
5 tbsp Oil
2-3 Green chilli
Coriander leaves (finely chopped)
Clean and wash the chopped Spinach and dill leaves and drain thoroughly.
In a large non-stick saucepan/Khadhai add oil at medium heat,
Add onions and stir until tender and translucent.
Add ginger and garlic pastes, stir for 1 minute.
Now add chopped Spinach and dill leaves,red chilli powder, turmeric powder,green chilli and mix well
Then add salt to taste,Do not cook on a high heat,simmer heat and cover the pan leave for 15-20 minutes-
Let it leave until all the liquid evaporates and until the spinach is soft and tender.
Then leave it for low heat till the oil separated from the paste,
Then stir for 5 minutes.
Garnish with coriander leaves.
Remove from the heat.
Serve hot with Khatti-dal,Parathas..