Its vibrant green leaves are tender yet robust, lending themselves to various culinary preparations. Video Credit: Hebbar's Kitchen In winter, palak is particularly cherished for its warming ...

4. Put the deep fried, crisp palak leaves on a plate and pour some curd all over them. 5. Take all the spices and chutneys and start garnishing the dish with them. One spice at a time. 6. Starting ...

Once the garlic turns brown, add tomatoes, cumin powder and coriander powder. Cook for some more time. 3. Take butter in pan, add chopped onions and saute. Now add spinach, tomato paste, salt, red ...