Ramadan Delights: Healthy Eating - Palak Bhutani

Packing a punch with the best of key base ingredients like grains, dairy, greens, seafood and gourds, to put the right nutrients on your plate

Palak Bhutani Ingredients 20 ml corn oil 30 gm chopped onion 30 gm chopped garlic 30 gm chopped ginger 15 gm cumin seed 15 gm cumin powder 20 gm chickpea flour 1 kg blanched spinach Salt to taste Method Take a heavy pan, pour in corn oil and sauté onion, ginger, garlic and spices. Add the chickpea flour and cook till the mixture begins to brown. Add pre-blanched spinach, cooking for a further 15 minutes until the spinach starts draining water. Reduce heat, add salt and cook for another 10 minutes until all the water is absorbed. Remove from heat and let it cool; store in the chiller. Best served with wholewheat roti and dal. Sauté the power of spinach into a simple curry that is a staple of Indian cuisine

• Ramadan Delight