Spinach - 3 cups packed ( I used Palak Keera)
Onion - 1 chopped finely
Tomato - 2 chopped finely
Cumin Seeds / Jeerakam - 1 tsp
Chilli powder - 1 tsp
Coriander powder / malli podi - 1 tblspn
Turmeric powder / Manjal podi - 1 tsp
Garam Masala powder - 1 tsp
Salt to taste
Curd - 2 tblspn well beaten
Oil - 1 tblspn
Butter - 1 tblspn
Take spinach along with water in a sauce pan and cook it for 5 mins. Let it cool down. Take it in a blender and make into a fine puree.
Heat oil in a kadai. Add cumin and let it crackle.
Add onions and cook till golden brown.
Add in all the spice powder and mix well. Add in tomatoes and mix well.
Cover the pan and let it cook for 5 mins till the tomatoes turn mushy.
Now add in the spinach puree and mix well. Season with salt.
Let the gravy simmer for 10-15 mins.
Switch off the stove and add in curd and mix well.
Serve with a blob of butter along with roti.