Lehsuni / Lasooni Palak

In a pan add the mustard oil and the cumin, mustadr seeds and the asafoetida. When they crackle add the onion and saute until translucent.

Now add the crushed ginger, garlic and green chillies and stir in the finely chopped tomato. Saute until the tomato is cooked.

Now tip in the finely chopped spinach and add the salt, turmeric and coriander powder. Cover and simmer to cook.

When it is almost done and the water from the palak is dried up, stir in the whisked yogurt and mix well. Cook until well blended.

Now heat oil or ghee in a pan and add the chopped garlic pieces. ( you may crush it if you don't like it that way) Fry on a low flame to make it crisp and light brown. Add it to the cooked palak before serving as a garnish.