Basic Spinach Gravy ( Popular Restaurant Recipes )

by Tarla Dalal

Added to 39 cookbooks
This recipe has been viewed 8477 times

Basic spinach gravy, this is a very basic gravy that can be used with a variety of vegetables to make subzis. It has a natural dark green colour, and a medium spicy taste because of the combination of ingredients like green chillies and curds. It is best to blanch and then use the spinach so that it maintains the bright green colour. Once blanched, cool and blend to a smooth paste using a mixer, and then use as a base for the gravy.

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Preparation Time: 15 mins
Cooking Time: 8 mins
Makes 0.75 cup

Ingredients

To Be Ground Into A Smooth Paste
2 tbsp freshly grated coconut
2 tbsp chopped cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus) (
4 tbsp roughly chopped garlic (lehsun) (lehsun)
6 to 7 green chillies , roughly chopped
25 mm (2") ginger (adrak) piece
2 tsp aniseeds

Other Ingredients
3 tbsp oil
1/3 cup beaten fresh curds (dahi) (dahi)
4 cups chopped spinach (palak) , blanched and puréed
1 tsp sugar
salt to taste

Method

Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the curds, mix well and cook on a slow flame for a minute, while stirring continuously.
Add the spinach purée, sugar and salt, mix well and simmer for another 2 minutes, stirring once in between. Use as required.

Storage

Use this gravy 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.
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.
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.

RECIPE SOURCE : Popular Restaurant Gravies