Palak with Lemon

1. 1

   Start the aromatic base.

   • Heat mustard oil in a wide pan or kadai over medium heat.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.

   TIPUsing a wide pan helps the spinach cook evenly and prevents it from getting mushy.
2. 2

   Cook the masala.

   • Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw smell disappears.
   • Add the chopped tomatoes, turmeric powder, and half of the salt.
   • Cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and mushy.
3. 3

   Wilt the spinach.

   • Add the roughly chopped spinach to the pan in batches.
   • Stir well after each addition until the spinach wilts.
   • Cover and cook for 3-4 minutes. Avoid overcooking to maintain the green color.

   TIPThere's no need to add water; the spinach will release its own moisture as it cooks.
4. 4

   Finish the palak sabzi.

   • Turn off the heat.
   • Squeeze in the juice of half a lemon and stir well to combine.
5. 5

   Prepare the cucumber salad.

   • In a separate bowl, combine the diced cucumber.
   • Drizzle with olive oil and the juice from the remaining half of the lemon.
   • Season with the remaining salt and a pinch of freshly ground black pepper.
   • Toss gently to combine.
6. 6

   Serve the meal.

   Divide the warm palak sabzi into four bowls. Serve immediately with the fresh cucumber salad on the side.

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