Necessity is the mother of invention, they say. That is how this dish was born. I started to make Palak Paneer, but I didn't have the patience to allow the spinach to cool and then puree it. Since it was necessary to make something, I made this gravy while the spinach was getting steamed and I just threw it right in. I didn't expect the dish to taste as good as it did because I didn't put in any effort at all (and it was my own invention!). But the end result was simply great. I think this will go very well with steaming hot rice as well.
2 cups Spinach, steamed and chopped
200 ml Coconut Milk
pods of Garlic
1” piece of Ginger
1 tsp Oil
1 tsp Cumin Seeds
¼ tsp Asafoetida
Salt to taste
Grind the onion, green chillies, ginger and garlic together to a paste.
Heat oil, add the cumin seeds and the asafoetida. When the cumin seeds crackle, add the onion paste and fry for 2-3 minutes. Add the coconut milk and salt and bring to a boil. Add the spinach and cook for a couple of minutes. Serve hot with rotis.
I know I'll make this every once in a while when spinach is in season. Since we've almost stopped taking rice in our lunch boxes and have left pasta for weeknight dinners, rotis with a side dish seem to be a permanent fixture on our weekday lunch menu. And I don't like spending too much time in the kitchen. So these recipes come to my rescue very often.