Roughly chop the spinach and rinse it carefully in a bowl of water. Place into a saucepan with the tumeric. The water left on the spinach will be sufficient for cooking it. Cover and cook until the spinach is wilted and almost cooked. Using the immersion blender, blend until semi smooth.
In a pan, toast the phool makhana in a pan with a little ghee until lightly brown (you can toast them in a dry pan if you prefer). Remove and keep aside.
In the same pan with the remaining ghee, toast the cumin until brown. Add the onions and cook until transparent. Add the tomatoes and cook until they lose most of their liquid. Then add the spices – the turmeric, garam masala, Cinnamon stick, chilli powder and salt to taste – and the water. Mix and allow to simmer for 1 – 2 minutes.
Add the spinach and the milk and simmer for another 3 minutes. Add the toasted Phool Makhana to the spinach gravy. Bring to the boil, simmer for a moment, remove from heat and serve.Ingredients:
1 bunch spinach, 1 onion, chopped, 2 tomatoes, diced, 1 cup Phool Makhana, 1 tspn Cumin, 1 tspn Garam Masala, 0.5 tspn chilli powder, 1 Cinnamon stick, 0.5 tspn Turmeric, 0.25 cup Milk, 1 Tblspn Ghee, Salt to taste