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Palak ka salan

INGREDIENTS:
. 1 kg spinach fresh . 500 gm dill/soya leaves . 80 gm onions, chopped . 15 gm ginger-garlic paste . 15 gm red chilli powder . 4 gm turmeric powder . 75 ml refined oil . 2-3 pieces green chilli
For Garnish: . Chopped coriander leaves . Salt to taste
METHOD:
Clean and wash the spinach and dill leaves and drain thoroughly. Roughly chop both and set aside.
In a saucepan or kadai, on medium heat add oil. Add onions and stir until tender and translucent.
Add ginger-garlic paste, and stir for 1 minute.
Add chopped spinach and dill leaves, red chilli powder, turmeric powder, green chilli and stir well. Add salt to taste.
Simmer heat and cover the pan for 15-20 minutes. Leave until all the liquid evaporates and the spinach is soft and tender.
Continue to cook over low heat till the oil separates from the paste.
Then, stir for 5 minutes and garnish with coriander leaves.
Serve hot.