Spicy Spinach with a Lacy Paratha recipe

Ingredients
• 1 kg Spinach
• 500 g Raw Banana
• 200 g Onion
• 400 g Tomatoes (Grind)
• 100 g Ginger Garlic paste
• 3-4 pc Green Chili
• 2 Spring Onion
• 100 g Khowa
• 100 ml Fresh Cream
• 75 g Makhana (Anneslia Spinosa)
• Olive Oil (for Deep frying )
• 100 g Butter
• Salt to taste
• 1 tsp Cumin Seeds
• 2 Pinch Heeng
• 3 Bay leaves
• 3 to 4 Cloves
• 1 tsp Powder Turmeric
• 1/4 Magnut
• 8 to 10 Black pepper
• 2 Black Cardamom
• 1 tsp Mango Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 2 Table spoon Sugar

Method

Boil spinach, drain and refresh with cold water. Grind finely in a mixer. Finely chop chillies and onions.
Slice bananas into paper thin flakes. Heat oil in a kadhai and deep fry banana flakes till golden and crisp. Remove flakes onto paper towels to drain off extra oil. Repeat the procedure with “Makhana”. Heat butter in a pan, fry the clove, cardamom, bay leaf and black pepper. Remove the spices and sauté finely chopped chilli and onion till it has browned. Add ginger-garlic paste and cook for 2 minutes. Add tomato puree, khoya, salt, turmeric, coriander powder, sugar. Add ground spinach and simmer for 5 minutes.

Garnish: Pour cooked spinach over garam masala. Garnish with fresh cream, banana crisps and makhana