Paleng Xaak'or Aanja

1. 1
   prep · ~10 min

   Blanch the spinach and soak poppy seeds.

   1.Bring a large pot of water to a rolling boil. Add spinach and blanch for 1 minute until wilted but bright green.

   2.Drain and immediately transfer spinach to a bowl of ice-cold water to stop cooking.

   3.Drain again, squeeze gently to remove excess water, and set aside.

   4.Soak poppy seeds in 2 tbsp warm water for 15 minutes, then grind to a smooth paste.

   TIPIce bath locks in the vibrant green color — don't skip it.
2. 2
   prep · ~1 min

   Purée the spinach.

   Transfer blanched spinach to a mixer grinder. Blend to a smooth, thick purée. Add only a splash of water if needed to get the blades moving — the purée should be thick, not watery.

3. 3
   boil · ~10 min

   Cook the potatoes.

   Place cubed potatoes in a pan with just enough water to cover. Add a pinch of turmeric and simmer until fork-tender, about 8 to 10 minutes. Drain and set aside.

4. 4
   simmer · ~15 min

   Cook the spinach base.

   Heat 2 tbsp mustard oil in a kadhai over medium heat until it reaches its smoking point, then lower the heat. Add minced garlic and slit green chilies. Sauté for 30 seconds until fragrant. Add chopped tomato and a pinch of turmeric. Cook until the tomato softens and oil separates, about 3 to 4 minutes. Stir in the spinach purée, cooked potatoes, poppy seed paste, and 1 cup of water. Season with salt and simmer gently for 10 minutes, stirring occasionally.

   TIPLet the mustard oil smoke first — this mellows its pungency and adds a distinctive nutty depth.
5. 5
   temper · ~2 min

   Make the tempering.

   1.In a small pan, heat 1 tbsp mustard oil over medium heat until smoking, then reduce heat.

   2.Add mustard seeds and let them crackle for 10 seconds.

   3.Add cumin seeds and fenugreek seeds. Fry until fragrant and cumin turns a shade darker, about 15 seconds.

   4.Sprinkle in asafoetida and immediately pour the tempering over the simmering spinach curry.

   TIPPour the tempering in immediately after adding hing — it burns in seconds.
6. 6
   simmer · ~3 min

   Simmer and adjust consistency.

   Stir the tempering gently into the curry. Simmer for another 2 to 3 minutes so the flavours meld. The curry should be thick enough to coat the back of a spoon. Add a splash of hot water if it has thickened too much. Taste and adjust salt.

7. 7
   serve

   Serve hot with steamed rice.

   Ladle the spinach curry into a serving bowl. Drizzle with a teaspoon of raw mustard oil on top for extra aroma just before serving. Serve with plain steamed rice.

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