- Soak palak & sarson ka Saag for 1/2 an hrs. with haldi powder & salt. Then wash it properly thrice....till the dirt of Saag goes off. Boil in cooker for 1 whistles. Once it is done
- Cool it and grind with garlic cloves, 2 to 4 green chilli, 1" ginger and few chopped dhania leaves to make a fine paste...Once it is done. Keep aside.
- Heat oil in Kadai. Fry 1 whole dry red chilli a d 1/2 tsp cumin seeds for few minutes. Then add 1 tbsp besan fry it till the raw smell of bes an goes off. Then add the Saag paste.
- Mix....it well. Add red chilli powder, cumin powder, dhania powder and garam masala powder mix...it well. Add little water and cook for 3 minutes or till it is gravy. Once it is done. Add ghee or butter.
- Transfer to a serving plate... Ready to serve...with...hot....garlic naan....