Clear and wash 10-12 spinach leaves and finely chop them. Add ghee or oil in a pan, add some cumin seeds and 1 chopped inexperienced chilli. Add the chopped spinach leaves and sauté them until the water evaporates and the rawness of leaves goes away. Add them to a bowl of curd together with 1 tbps sugar, salt to style, ½ tsp black salt, 1 tsp chaat masala, 1 tsp roasted cumin powder, 1/s tsp purple chilli powder and blend all of the elements. Serve contemporary with stuffed paratha. (Picture: istock)



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