Ingredients

• 1 bunch - spinach, fresh
• 5 tsp - sesame seeds (til)
• 1.5 tsp - channa dal
• 1/2 tsp - methi seeds (optional)
• 1 tsp - aamchoor or mango powder
• 1/2 tsp - tamarind paste
• 8-9 - green chillies
• 6-7 tsp - oil

How to Make Special Palak Chutney

• First dry roast til, channa dal and methi seeds.
• Heat some oil in kadai, add green chillies and fry for few minutes.
• After removing chillies add the remaining oil, add washed and finely cut spinach. Cook the spinach for some time.
• Then add aamchoor powder to spinach and cook for some more time (it should not be over-cooked) until the oil separates.
• Switch off the stove. Let it cool for some time.
• First grind til, dal and methi. Then add cooked spinach, salt and tamarind and grind to a fine paste. Can add little water if required.
• Season it with tadka adding mustard and pinch of hing.