Gobi palak | Spinach with cauliflower

This recipe is from  Mrs. Mallika badrinath's side dish book.  In her book the cauliflower was deep fried, but i baked the cauliflower which turned good too.............

 

Ingredients:

• Cauliflower - 1
• Onion - 2
• Tomato - 2
• Garlic - 7
• Coriander powder - 1 tsp
• Red chilly powder - 1/2 tsp
• Garam masala - 1/2 tsp
  
• Milk - 1/2 cup
  
• Cream - 1 tbsp
  

To grind:

• Spinach - 4 cups
• Green chilly - 5
• Cashew - 10
• Khus khus - 1 tsp
• Coriander leaves - 1 cup
• Grated coconut - 2 tbsp
• Curry leaves - 10

Method:

Boil the cauliflower for 2 minutes. Strain them in a strainer. If baking, do not boil them. Clean the florets and bake for 220 deg F for 20 to 30 mins.

In a large skillet, add a tsp of oil fry green chillies and spinach till it is cooked.  After it cools down grind all the ingredients given to grind with spinach to make a smooth paste.

Chop the onions, tomato and garlic finely. Heat the same pan with a tbsp of oil, season with cumin seeds. Add onion, garlic and tomato and fry till it becomes mushy. Then add coriander powder, red chilly powder, garam masala and salt

Combine the spinach mixture. Add milk and let it boil for few minutes, mix the cauliflower. If its baked, add before serving.

Add cream before serving.

Note:

• Baked cauliflowers are crispier, so transfer to spinach mixture before serving.
• Since I was in hurry, I had no time to bake the cauliflowers, even this way it tasted good. But try using baked cauliflower.