### TranslatedIngredients: 2 Stalks Spinach Leaves (Palak),1 cup Green peas (Matar),1 Onion - finely chopped,1 Tomato - finely chopped,2 inch Ginger - grated,3 cloves Garlic - finely chopped,1/2 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1 tablespoons Sunflower Oil,1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),2 cloves Garlic - finely chopped,3 teaspoons Onion - finely chopped,1 Dry Red Chilli,1/4 teaspoon Garam masala powder ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Palak Matar Recipe, wash and blanch the spinach in enough water with little salt and puree it using a hand blender and keep aside.Heat oil in a Wok/Kadai on medium flame, add the onions and sauté until it turns translucent.Add the chopped garlic, ginger and cook until the raw smell of the garlic goes away.Add the finely chopped tomatoes and cook until it turns mushy.Now, add the green peas and half a cup of water and cook until the green peas are fully done.Add the spice powders including coriander powder, red chilli powder, garam masala powder and cook for two minutes or until the oil leaves the sides.Add the pureed spinach, season with salt and simmer for 10 minutes and switch off the flame.Now, in a small tadka pan, heat ghee, add the cumin seeds, red chilli and let it splutter.Add the onions and garlic and saute until it turns brown.Add the garam masala powder, switch off the flame and transfer this tempering over the Palak Matar Recipe.Serve the Palak Matar Recipe along with Malabari Parathas and Green Salad for the weeknight dinner.