Ingredients

• 250g - spinach, finely chopped
• 2 - onions, finely chopped
• 20g - ginger garlic paste
• 5g - white pepper powder
• 2 - tomatoes, finely chopped
• 5g - black cumin seeds
• 4 tbsp - oil
• 50g - fresh dairy cream
• salt to taste
• grated ginger and green chillies
• For bottle gourd raita:
• 1 small - bottle gourd, grated & boiled
• 400g - yoghurt
• 2 tsp - sugar
• 5g - ginger
• 20g - coriander leaves
• 1 - green chilli
• 1/2 tsp - dried mint powder
• salt to taste
• a pinch - black salt

How to Make Zaikedar palak

• Boil spinach in slightly salted water for 5 minutes while keeping the vessel covered.
• Strain the boiled spinach and wash it in cold water. Keep it aside.
• Take oil in a pan and add black cumin seeds and onions.
• Add ginger garlic paste after onions are transparent in colour and cook for 2 minutes.
• Add tomatoes and cook for 2-3 minutes.
• Add boiled and cooled spinach, salt and white pepper powder and cook for 5-7 minutes.
• Add cream and cook for 2-3 minutes.
• Garnish with grated ginger and green chillies.
• To make bottle gourd raita:
• Grind together ginger, green chilli, sugar and coriander leaves.
• Beat the yoghurt and add the paste.
• Add boiled bottle gourd, salt, black salt and mix them well.
• Add dried mint powder and serve it with masala puri or pulao.