| 1. |
Steam cook the spinach and fenugreek leaves. |
2. |
When cool, puree them. |
3. |
Heat ghee in a heavy bottomed pan, add onion and fry till brown. |
4. |
Add the puree and stir well. |
5. |
Season with salt and pepper. Adjust the consistency by adding water as required. |
6. |
Bring to boil and remove from heat. |
7. |
Beat the yogurt adding black salt to taste. |
