Palak/Spinach Masala

This sabji goes very well with Chapathi...Do try it without fail !!!!

1. Onion & Tomato masala paste

2. Palak masala

Ingredients
Palak leaves - 1 Bunch (Containing some 2o to 25 leaves)
Onion - 1 big
Tomato - 2
Garlic cloves - 4 to 5
Ginger piece - 1 inch
Cloves - 3 to 4
Cinnamon - 2 inch long slim piece
Green chilly - 3 to 4 (Vary according to taste)
Oil - 4 to 5 big spoons
Salt

Method
1. Clean Palak leaves, cook it with salt and allow it to cool. Once cooled, grind it to fine paste without water and keep it aside.

2. Grind Ginger, Garlic, Cloves, Cinnamon, Green chilly and 1/4 piece of Onion together without water. This is the masala.

3. Heat oil in a kadai and put chopped Onion,  chopped Tomato and ground masala paste. Fry in medium flame until raw smell of masala vanishes and little oil starts oozing out from the sides as shown in picture 1.

4. Add ground Palak to the above paste ; add salt if required and boil it and take it off the stove.

Palak masal is ready....:-)