Ingredients

• 200 grams carrot
  

• one big bunch of spinach(palak)

• one big onion chopped

• one small piece of chopped ginger

• one tsp garam masala

• two bay leaf

• 
  
• 1/2 tsp cumin seeds powder for aroma

• two tablespoons butter

• one tbsp edible oil used for cooking

• Salt to taste,
• pinch of hing (as mustard leaves may form gastric, to ward off that effect hing is added)

• one clove of grated garlic

• one tsp of sugar to retain the green color and give taste to the saag of the palak with carrot
  
• one table spoon makhai ka aata roasted or plain flour roasted to add to the saag while cooking
• method:--
• Wash the chopped spinach greens , carrots and garlic clove and little sugar and salt.Pressure cook with a little water till tender.Mash in a chopper mixer just for few seconds or use a hand blender,taking care to not make a fine puree. Put it back on the gas stove to simmer with one tablespoon edible oil. Stir in corn flour or wheat flour( pre roasted) and cook till creamy.
• For preparing the tadka or over fry the dish, heat butter or ghee in a pan.Add ginger, followed by chopped onions and other spices named above and bay leaves, and fry till the onions are pink.stirring constantly over medium heat, Add slit green chillies and stir. Add the simmered palak and carrot puree .Simmer for 10-15 minutes. Serve hot with makki ki roti.( Corn tortillas )made at home .
• For garnishing it add a cube of butter .(though its optional)
• It is a wonderful substitute of sarson ka saag (mustard greens)
  
• serve it hot with raddish its great to eat in off season when you do not get mustarted greens