I recently had this dish called Saam Savera at a Gujarati restaurant and absolutely loved it. So much so that I wanted to recreate it at home. This is an original recipe to the extent that I tasted the curry, guessed what went into it and then a week later, trusted my memory to remember that taste and set about making it. The result is a non-oily yet delicious curry that goes well with rotis.
What you need:
Spinach - 1 bunch, washed and blanched/microwaved on high for 4 minutes
Onion - 1, chopped
Tomato -1, chopped
Garlic - 4 or 5 cloves, chopped
Green chilli - 1, minced (optional)
Ginger - a small piece
Carrot - 1, chopped fine and cooked
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Oil - 1 tsp
Cumin seeds - 1 tsp
Corriander seeds - 1tsp
Milk - 1/2 cup
Heat a tsp of oil. Roast the cumin and corriander seeds until lightly browned. Add in the chilli, garlic, ginger, onion and tomato and fry for a few minutes until the raw smell is gone. Let it cool and then grind it along with the blanched spinach and milk to a smooth paste.
Transfer the gravy to a kadai. Add the cooked carrots, salt, turmeric powder and garam masala. Let it simmer on low heat for a few minutes.Njoy!!!