SPINCH(PALAK) GATTA

COOKING TIME : 25-30 MIN
SERVING : 3-4

INGREDIENTS :

FOR GATTA'S :

• SPINCH(PALAK ) 1 BUNCH BOILED
  
• GRAM FLOUR (BESAN) 1 CUP
  
• TURMERIC POWDER 1/2 TSP
• RED CHILLY POWDER 1/2 TSP
• SALT TO TASTE
  
• SODA BICARBONATE A PINCH
• CUMIN SEEDS 1/2 TSP
• GINGER CHOPPED 1/2 inch PIECE
• CURD 2 TSP
• OIL 4 TSP

FOR GRAVY:

• ONION PUREE 1 CUP
• TOMATO PUREE 1 CUP
• GARLIC PASTE 1TSP
• FRESH CREAM 1/2 CUP
• OIL 3 TSP
• MUSTERED SEEDS 1/2 TSP
• TURMERIC POWDER 1/2 TSP
• CORIANDER POWDER 1 TSP
• REDCHILLY POWDER TO TASTE
  
• SALT TO TASTE
  
• GARAM MASALA 1TSP

METHOD:
MIX BOILED SPINCH,TURMERIC POWDER,SALT,GINGER,REDCHILLY POWDER,CURD,SODABICARBONATE,CUMIN SEEDS,OIL.ADD A LITTLE WATER TO MAKE A STIFF DOUGH.DEVIDE INTO EQUAL PARTS AND ROLL INTO CYLINDRICAL SHAPE.CUT INTO 2 INCH PIECE.COOK IN 2 CUP OF BOILING WATER FOR 10-15 MIN.
DRAIN.LET THE GATTAS COOL A BIT.

FOR GRAVY

HEAT OIL IN A KADAI THEN ADD MUSTERED SEEDS,ONION PUREE,TOMATO PUREE,
SALT,TURMERIC POWDER,CORIANDER POWDER,REDCHILLY,GARAM MASALA.COOK FOR 8-10 MIN OR TILL OIL SEPARATES FROM THE MASALA.STIR OCCASIONALLY.STIR GARAM MASALA AND FRESH CREAM,AND NOW ADD GATTA .GARNISH WITH CORIANDER LEAVES,NOW READY TO SERVE WITH PARATHA N POORI