vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Spinach Gravy

Spinach Gravy
Turai beerakai with milk

Turai Beerakai With Milk

Turai/ beerakai cooked in milk, mildly spiced with a wonderful creamy texture and it ma...

IVY GOURD KOOTU

Ivy Gourd Kootu

Ivy Gourd Fry kootu is a delicious South Indian recipe. Kovakkai is a very popular and co...

PLANTAIN FRY

Plantain Fry

Raw banana fry is a simple south Indian recipe which is best enjoyed with curd rice and s...

MUSHROOM METHI CHAMAN -1

Mushroom Methi Chaman -1

Mushroom methi chaman is an authentic healthy vegetarian recipe, made with mushrooms, spi...

Stuffed Bell Pepper Salan Curry For Biryani

Stuffed Bell Pepper Salan Curry For Biryani

Delicious Stuffed Bell Pepper Salan is a perfect side dish to have biryani, pulov or any ...

CAPSICUM CHANA DAL CURRY

Capsicum Chana Dal Curry

Capsicum Lauki and Chana dal is a fantastic curry preparation that is slightly dry and ca...

Spinach Gravy Recipe, How To Make Spinach Gravy Recipe

Spinach gravy, is a very basic gravy that can be used with a variety of vegetables to make subzis. It has a natural dark green colour.

About Recipe

How to make Spinach Gravy

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Spinach Gravy
Author : Vahchef
Main Ingredient : Spinach
Servings : 2 persons
Published date : November 14, 2016


Ingredients used in Spinach Gravy
• Spinach - 3 bunch.
• Salt - to taste.
• Green chillies - 3 no.
• Onion - 1 no.
• Oil - as required.
Method:
  • In a pan pour little oil, add finely chopped onion, chopped green chillies, spinach, salt. Leave it for 10 minutes.
  • No need to add water since the spinach itself lets water out.
  • Then, let the mixture gets cooled.Grind the mixture. Spinach gravy is ready.

Serve with rice, rasam.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter