Basic Spinach Gravy Recipe (Indian Palak Gravy)

Ingredients

• 2 tbsp freshly grated coconut
• 2 tbsp chopped cashew nut (kaju)
• 2 tbsp poppy seeds (khus-khus)
• 2 tbsp roughly chopped garlic (lehsun)
• 1 tbsp roughly chopped green chillies
• 1 tsp chopped ginger (adrak)
• 2 tsp aniseed (vilayati saunf)
• salt (namak) to taste
• 3 tbsp oil
• 1/3 cup beaten fresh dahi (curd)
• 4 cups chopped spinach (palak), blanched and pur?ed
• 1 tsp sugar
• salt (namak) to taste

Steps

1. To make basic spinach gravy, heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
2. Add the curds, mix well and cook on a slow flame for a minute, while stirring continuously.
3. Add the spinach purée, sugar and salt, mix well and simmer for another 2 minutes, stirring once in between. Use as required.
4. Use this basic spinach gravy recipe on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding curds and coconut as the gravy may get spoilt on storing.
5. Pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
6. Towards the end, add curds and 1 tbsp thick coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.