2 cups of Blanched Spinach’s puree,
2 teaspoons of ginger garlic onion paste,
2 teaspoons of Cooking oil.
In a pan, heat the oil.
Mix ginger garlic onion paste, cook a bit.
Mix the Spinach puree.
Mix in the salt.
Garnish with boiled corns & tomato
Prepared, tried and tested by: Moumita Sriram